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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Victor Churchill, 132 Queen Street, Woollahra, NSW

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Gary's Quality Meats, Prahran Market VIC

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