Skirt Steak Tacos

Skirt Steak Tacos

 

Serves 12

Neil Perry and the team at Rockpool Bar & Grill have been working with Cape Grim Beef since the early days. The classic Cape Grim Rib-Eye on the bone is remains a staple offering at all three Bar & Grill venues in Australia. Here, Neil offers a variation on the beef TACO using Skirt Steak. Ask for Flank Steak or even Flap Steak at your quality butcher. Enjoy!

Ingredients

1 cup coriander, coarsely chopped

1/2 small red onion, roughly chopped

1/2 medium fresh serrano or jalapeño chilli

1 clove garlic, peeled

1 tbsp lime juice, freshly squeezed

1 tbsp olive or vegetable oil

1 tbsp Worcestershire sauce

sea salt, to taste

1 tsp Dijon mustard

1/4 tsp freshly ground black pepper

600g skirt steak, cut into 3 or 4 pieces

 

To Serve

12 corn tortillas

white onion, finely sliced into rings

coriander, chopped

jalapeno chillies, finely chopped

lime wedges

 

Method

  • Combine all the ingredients (except the steak) in a blender and process until smooth.
  • Place the steak in a large bowl and pour in the marinade. Ensure the steak is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 3 hours.
  • Heat a grill, griddle or heavy skillet over a high heat. Cook the steak, in batches if necessary, turning it once, until both sides are browned and steak is cooked to your liking.
  • Let the steaks rest for about 3 minutes, and then cut them against the grain into slices.
  • Place the steak in the warmed tortillas, top with onion, coriander and chillies, and serve with lime wedges.

 

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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