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Curtis Stone's steak tacos with spring onion and pepita salsa verde recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Easy and delicious Mexican porterhouse steaks with barbecued tortillas and zesty salsa verde.
Ingredients:
  • 2 No Added Hormones Australian Beef Porterhouse Steaks (about 250g each)
  • 60ml olive oil
  • 3 spring onions
  • 1 jalapeño chilli, halved, seeded
  • 60ml lime juice
  • 62.50 ml chopped coriander
  • 40.00 ml pepitas, toasted, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 18 corn or flour tortillas (about 14cm in diameter)
  • 1 avocado, pitted, peeled, thinly sliced
  • 120g cabbage
  • 2 radishes, thinly sliced
  • Lime wedges, to serve
Instructions:
  • Heat up the barbecue to a delicious medium-high temperature. Rub 2 tsp of oil all over the steaks and sprinkle with salt and pepper. Grill the steaks for 2 mins on each side or until they reach a perfect medium-rare internal temperature of 54°C. Let the steaks rest on a cutting board before serving.
  • Toss spring onions and jalapeño with 2 tsp of oil, salt, and pepper. Grill until charred and crisp, about 3 mins. Transfer to cutting board and finely chop.
  • Combine the leftover oil, lime juice, coriander, pepitas, garlic, spring onions, and jalapeño in a small bowl. Season the salsa verde with salt and pepper to taste.
  • Grill the tortillas on the barbecue for 2 minutes on each side. Then, transfer them to a plate and cover to keep warm.
  • To thinly slice the steaks against the grain, place them over warm tortillas. Add avocado, cabbage, radish, and salsa verde on top. Serve with lime wedges.

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