Serves: 4
Prep time: 40 minutes
Cooking time: 10 minutes
Ingredients:
For the steak filling:
- 1 large sirloin or flank steak
- 4 tbsp olive oil
- 1 lime
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chilli flakes
- salt and pepper
For the salsa:
- 150g cherry tomatoes
- ½ jalapeño, chopped finely
- ½ pomegranate, seeded
- 1 tbsp chopped coriander
- 1 lime, zested
- 1½ tsp white wine vinegar
- 1 tsp olive oil
- salt and pepper
To serve :
- 4 flour tortillas
- fresh, crisp lettuce
- 1 avocado
- natural yoghurt
- 1 lime
Method:
- Place the olive oil, zest and juice of 1 lime, paprika, cumin, chilli flakes and a pinch of salt and pepper into a large ziplock bag. Add in the steak and massage the marinade into the meat. Allow to marinate for no longer than 30 minutes.
- Make the salsa by chopping the tomatoes into small pieces and placing into a bowl along with the chopped jalapeño, pomegranate seeds, chopped coriander, lime zest, vinegar and olive oil. Add a pinch of salt and pepper to season.
- Place a frying pan on medium-high heat and allow to warm up. Once hot, add the steak straight into the pan and cook for 3–4 minutes on each side, or until you get a golden, caramelised crust. Place on a plate, cover with foil and allow to rest for 5–10 minutes. Slice thinly on an angle to maximise the steak slices and allow them to stretch further.
- Toast the tortillas for 5–10 seconds over a gas flame and set aside. To assemble the tacos, place a little lettuce onto each warmed tortilla and top with a good spoonful of the salsa and a few slices of the cooked steak. Finish off with sliced avocado, a drizzle of natural yoghurt and a squeeze of fresh lime juice.
For more recipes like this, like Foodie on Facebook and follow My Little Hong Kong Kitchen
