Sizzling Beef Tacos with Green Sauce

Cook time 30 minutes
Servings 4

Ingredients

1 x 400g rump or scotch steak, diced into 3cm cubed
1 tsp allspice
3 tbsp Extra Virgin Olive Oil


Green Sauce

6 pickled jalapeños
½ bunch of coriander + extra for garnish
½ bunch of parsley + extra for garnish
½ cup of mint leaves, picked + extra for garnish
4 sprigs of parsley
Juice of a small lime
½ – 1 tsp salt
3 tbsp Extra Virgin Olive Oil
1 tsp honey or maple syrup
2 tbsp sour cream or yoghurt


2 salad onions, finely chopped
4 white corn tortillas
Salt and pepper

Sizzling Beef Tacos with Green Sauce

Method

In a bowl combine the steak with the allspice, olive oil and pinch of salt and pepper. Marinate for 15 minutes at room temperature.

For the green sauce, in a food processor add the jalapeños with 1 teaspoon of their pickling juices, herbs, lime juice, salt, olive oil and honey or maple syrup. Blitz until finely chopped and a rough paste forms. Add the sour cream and blitz again until smooth.

Heat a large griddle pan over a high heat. Once smoking, add the meat and toss to caramelise on all sides.

Sprinkle a little water on each side of the tortillas and in another frypan, warm the tortillas on each side until soft and pliable. Keep them warm under a teatowel until the meat is ready.

Assemble the tortillas on a plate and divide the meat onto each. Add the onions and drizzle over the sauce. Top with extra herbs.