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Spiced sirloin steak tacos with burnt chilli salsa
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3 essential Waitrose Sirloin Steaks, trimmed
1 tbsp Cooks’ Ingredients Smokey Steak Rub
1 essential Waitrose Red Pepper
2 red chillies
½ essential Waitrose Cucumber, deseeded and diced
1 essential Waitrose Red Onion, diced
4 essential Waitrose Tomatoes, halved, deseeded and diced
1 essential Waitrose Avocado
28g pack fresh coriander, roughly chopped
Juice of 2 essential Waitrose Limes, plus extra wedges to serve
1 tsp smoked chipotle Tabasco sauce, or to taste
1 tbsp essential Waitrose Olive Oil
essential Waitrose Large Tortilla Wraps
Soured cream, to serve
1. Preheat the grill to its highest setting and place a rack over a foil-lined grill pan. Rub the steaks with the smokey rub and set aside at room temperature. Meanwhile, grill the pepper and chillies for 8-10 minutes, turning occasionally, until blackened all over. Place in a bowl, cover with clingfilm or in a plastic food bag and leave until cool.
2. Gently remove the charred pepper and chilli skins with the stalks and seeds. Finely chop the remaining pepper and chilli and place into a bowl. Add the cucumber, onion and tomato. Remove the stone from the avocado, then peel and roughly chop. Stir into the other vegetables, with the lime juice and coriander, then season to taste with the smoked chipotle sauce.
3. Heat a griddle pan over a high heat. Rub the steaks in the olive oil and cook for 3 minutes on each side for medium. Remove and leave to rest for 10 minutes before slicing thinly. Serve at the table with griddled tortillas, the salsa, squeezes of limes and spoonfuls
of soured cream.
Typical values per serving:
This recipe was first published in Tue Sep 12 10:02:00 BST 2017.