STEAK TACOS
If you’re in need of an easy, flavoursome dinner, you can’t go past these steak tacos. They’re so tasty!
The steak is seasoned with a mixture of herbs and spices, then left to marinate for a short time while you prepare the other ingredients. Let it rest for a few minutes after cooking, then slice into juicy tender strips.
While the steak rests, quickly stir fry the veggies in the same pan – saving both time and mess!
Creamy avocado, fresh coriander and yoghurt aioli sauce add the finishing touches.
I’ve listed tomato as optional – it’s a “nice to have” but I know they’re pretty expensive at the moment!
STEAK TACOS
If you’re in need of an easy, flavoursome dinner, you can’t go past these steak tacos. They’re so tasty! The steak is perfectly seasoned and juicy, and pairs well with the lightly charred veggies, creamy avo, and salty feta.
Ingredients
STEAK
- 500 g beef rump steak (1lb 2oz)
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
VEGGIES
- 1 red capsicum
- 1 red onion
- 400 g can whole corn kernels (14oz)
TO SERVE
- 2 handfuls fresh coriander
- 1 large tomato (optional)
- 100 g feta cheese (3.5oz)
- 1 large avocado
- 1/3 cup unsweetened Greek yoghurt (80ml)
- 2 Tbsp aioli
- 1 1/2 Tbsp water
- 1 tsp wholegrain mustard
- 10 small flour or corn tortillas
Instructions
PREPARE STEAK AND VEGGIES
Season steak all over with salt and pepper. In a small bowl, combine lemon juice, oil, oregano, garlic powder, cumin and paprika. Stir to combine, then drizzle all over the steak and rub in. Leave to marinate while you complete the next few steps.
Slice capsicum into thin strips and thinly slice onion. Drain corn.
PREPARE SERVING INGREDIENTS
Roughly chop coriander. Dice tomato and roughly dice or crumble feta. Mash avocado and season with a little salt and pepper. Whisk yoghurt, aioli, water and mustard together and season to taste with salt and pepper.
COOK TORTILLAS, STEAK AND VEGGIES
Optional step: Heat a large chargrill pan or frying pan on medium-high and briefly char the tortillas on each side. Remove onto a plate.
Meanwhile, heat another large frying pan on medium to medium-high (not quite as hot as you would usually cook steak, otherwise the seasoning can burn). Cook steak for 3-4 minutes each side (for medium-rare), or until cooked to your liking. Remove onto a board, cover with foil and leave to rest for 5-10 minutes.
Return pan to a high heat. Stir fry capsicum, onion and corn until lightly charred and tender.
SERVE
Thinly slice steak. Re-warm stack of tortillas in the microwave for 40 seconds. Spread with avocado and top with grilled veggies, steak, tomato, feta and coriander. Drizzle with aioli sauce and serve.
Recipe Notes
WINE MATCH: Try a Tempranillo.
GLUTEN-FREE OPTION: Make sure aioli is gluten-free. Use gluten-free tortillas or wraps.
INGREDIENT SWAPS / NOTES: You could use beef sirloin steak or replace with boneless, skinless chicken thighs (increase cooking time by a few minutes, ensuring chicken is fully cooked through). You can leave out the yoghurt and double the quantity of aioli instead.
STORING AND REHEATING: Sliced steak and veggies can be stored together and reheated in the microwave or frying pan. Steak will always be nicer cooked fresh though - it can be left uncooked in the marinade for 24 hours. Assemble tacos just before serving.
