#SCGS Open Steak Taco’s
#SCGS Open Steak Taco’s
Ingredients
800 g thin-cut Beef steak, cut into small bite-sized pieces
2 Tbsp (30 ml) Seven Colours Grill Seasoning TM
2 Tbsp (30 ml) Oil
4 Limes, juiced
3 Garlic cloves, finely chopped
1 tsp (5 ml) Paprika
1 tsp (5 ml) ground Cumin
1 tsp (5 ml) Onion powder
1 tsp (5 ml) dried Oregano
½ tsp (2.5 ml) Black pepper
½ tsp (2.5 ml) Chilli flakes (optional)
½ cup (120 ml) fresh Coriander, finely chopped
2 large Avocados
1 tsp (5 ml) Salt
3 Tomatoes, finely diced
½ small Red onion, finely diced
½ Jalapeño, deseeded and finely diced
8 – 10 small Tortillas
Lime wedges, for garnish
Method
Place the steak in a large bowl and add the Seven Colours Grill Seasoning TM , oil, juice of 2 limes, garlic, paprika, cumin, onion powder, oregano, black pepper, chilli flakes, and 2 tablespoons fresh coriander. Mix well until all the steak pieces are evenly coated, then cover and refrigerate for at least 30 minutes, or up to 2 hours if you have time.
To make the guacamole, place the avocados in a bowl and mash to your preferred consistency. Add the juice of 1 lime and 2 tablespoons coriander, season lightly with salt, and mix well. Cover and refrigerate until ready to serve.
For the fresh tomato salsa, combine the tomatoes, red onion, jalapeño, ¼ cup of coriander and lime juice in a bowl. Season with salt, mix well and leave to stand for about 15 minutes so that the flavours can come together. Drain off any excess liquid before serving.
Heat a large frying pan or cast-iron pan over high heat until very hot. Add a small drizzle of oil, then cook the steak in batches so the pan isn’t overcrowded. Sear the steak for about 1 minute, then turn and cook for another 1 to 2 minutes, or until browned. Avoid overcooking the steak, as the small pieces cook very quickly.
Warm the tortillas in a dry frying pan over medium-high heat for a few seconds per side, until soft and lightly charred around the edges. You can also warm them over the braai for a little extra smokiness.
Season your stews
#sevencolours
