Sizzling Beef Tacos with Green Sauce

Cook Time 30 minutes

Servings 4

Ingredients

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
1 small lime, juiced
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

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.