In these uncertain times we don’t really need much to encourage a celebration of any kind, as it easy to get overwhelmed by the restrictions of lockdown and depressed by the figures of those we have lost due to the current pandemic. I have never been particularly enthusiastic about Cinco de Mayo but today’s lunch, steak tacos, is one of my favourite lockdown meals so far.
Chimichurri marinated steak 
Guacamole 
Tomato Salsa 
Homemade Tortillas 
Mexican Spread 
Grapefruit Margaritas 
Scorching Tomatoes
Whilst the steps to making the Mexican-inspired feast are simple, there are quite a few components so I would suggest that you get everyone in your household involved. Tell them if they don’t help, they don’t eat, and child labour is definitely ok under these circumstances. If you are living alone, don’t worry it just means you don’t have to share.
I don’t usually like to share recipes with ingredients that are too specific, you know those ingredients you will only use once and never again? However I just want to say Tajín is an exception, it has a citrus mild spicy flavour that I don’t think has substitute, so spend the £5.62 and use it in your food and to rim your glasses instead of salt for those important margaritas that you should be consuming throughout your food prep, with your meal and after.
My last point before I shut up and tell you how to make these steak tacos is this: normally we build our meals around our proteins (this is for meat eating humans of course) and this dish really is all about the condiments. You can substitute the steak for chicken, if you’re not into red meat, prawns if you’r pescatarian, or mushrooms if you’re vegan and it will still be just as delicious. I’m not being pc, or even trying to be inclusive, just stating facts.
Let me know if you try these tacos and don’t be lazy, make the tortillas because they are so much better than store bought ones!
Live, Love, Eat!
April x
Steak Tacos
Equipment
- frying pan
Ingredients
Tortilla
- 300 grams masa harina (maize meal) 2.5 cups
- 1 teaspoon salt
- 100-150 ml water
Chimichurri Steak
- 250 g steak Sirloin
- 1 handful coriander (or cilantro) with stalks
- 20 leaves mint
- 1 spring onion
- 1 handful celery leaf or heart optional
- 2 cloves garlic chopped finely
- 2 teaspoons salt
- 1 tablespoon black pepper
- 1 teaspoon scotch bonnet/habenero chilli
- 2 limes juice and zest
- olive oil
Guacamole
- 2 avocados
- 3 tablespoons red onion
- 1 lime
- 1 handful coriander (or cilantro)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon scotch bonnet/habenero chilli
Tomato Salsa
- 2 tomatoes
- 2 teaspoons Tajín
- 1 handful coriander
- 1/2 lime juice
- 1 teaspoon brown sugar
- 1 pinch salt
Pickled Red Onions
- 3/4 red onion
- 50 ml beetroot pickling liquid
Instructions
Chimichurri Steak
- Chop all the ingredients for the chimichurri (except steak, lime juice and olive oil)
- Mix well and lime juice and enough olive oil to coat but not drown ingredients, approximately 75ml.
- Rub over the steak and allow to sit for no longer than an hour, as the citrus will over cure the meat.
Tortillas
- Mix salt and masa harina in a bowl, gradually add water until a dough forms. It should be firm but not sticky. Your dough should be soft and pliable.
- Take a ping pong ball size of dough and place between parchment paper. If you have a tortilla press use it, otherwise squeeze with a heavy based pan to flatten and then roll on a floured surface to get it paper thin. Don't skimp on the flour or else it will stick.
- Cook in a nonstick pan, over medium-high heat, for approximately 6 minutes, flipping every minute and a half. The tortilla will begin to rise once flipped and remove from the heat once lightly browned and puffy.
- Keep warm in the oven at the lowest temperature. Extra dough can be refrigerated or frozen.
Guacamole
- Chop all the ingredients roughly and mix in a bowl.
- Gently use a potato masher or fork to blend.
Red Onion
- Slice onion thinly and allow to sit in pickling liquid until ready to serve.
Tomato Salsa
- Scorch tomatoes with a blow torch, or on a gas burner hob for added flavour
- Chop tomatoes roughly and coriander finely.
- Mix tomatoes, coriander and the other ingredients well.
Steak
- Cook steak over medium high heat for 1.5 minutes on each side for medium temperature, depending on thickness, and allow to rest before slicing.
Serve
- Serve family style with all the condiments, hot sauce on the side and a jug of margaritas!
[…] glass with some ice and enjoy. We know that great food pairs so effortlessy with a great drink; my tacos are a match made in heaven for any cocktail with […]