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Beef Steak Tacos, Avocado Salsa, Chilli Mayonnaise

Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 large Porterhouse steaks
  • Salt to season
  • Olive oil; for grilling
  • 1 packet mini tortillas
  • Fresh coriander leaves; to serve
  • Lime wedges; to serve
  • Shredded lettuce; to serve

Spice rub:

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp dried Italian herbs
  • Olive oil

Avocado Salsa:

  • I semi ripe avocado; diced
  • 1 red onion; finely chopped
  • 1 to mato; finely chopped
  • Lime juice as required
  • Salt to season
  • 1 tsp pickled jalapenos; finely chopped
  • 1 tbsp coriander leaves; finely chopped

Chilli Mayonnaise:

  • 1 egg yolk
  • Salt to season
  • 1 bird’s eye chilli add more according to preferences
  • 1 small garlic clove
  • 1 lime
  • Vegetable oil as needed

Instructions

  • To prepare the spice rub, dry roast the coriander, cumin and fennel seeds on low heat till aromatic. Cool and blend to a coarse powder. Mix the dried Italian herbs and enough olive oil to make a coarse paste. Reserve some of the blend to sprinkle while assembling the tacos.
  • Place the steaks on a plate, season with salt and rub the spice paste on both sides. Allow to marinate for at least 30 minutes before grilling. (Preheat the oven to 180°C if you are cooking the steak well done).
  • To prepare the chilli mayo, grind the garlic, chilli and a pinch of salt using a mortar and pestle. Add the egg yolk and the juice of half a lime to a processor and blend till smooth. Slowly add the oil in a thin trickle, processing at the same time till the thick, emulsified consistency of the mayo is achieved. Add the chilli paste, season with more salt and lime juice if necessary and process for a few more seconds. Remove to a bowl and refrigerate till use.
  • To make the salsa, add all the ingredients to a bowl and toss well. Taste and season with salt as necessary.
  • To grill the steaks, oil and heat the grill pan to smoking hot and place the steaks. Cook on both sides for 2-3 minutes depending on the thickness for medium rare. (For a well done yet tender steak, preheat the oven to 180°C before grilling. Grill for 2 minutes on either side and then finish off cooking in the oven for another 2-3 minutes). Rest for 5 minutes before slicing and serving.
  • Lightly warm the tortillas and place all the components on a serving
  • To assemble a taco, spread some chilli mayo on a tortilla, add some lettuce followed by steak pieces. Top with avocado salsa, coriander leaves, sprinkle a pinch of the spice rub followed by a generous squeeze of lime.

Notes

Reserve some of the spice rub before making the paste to sprinkle over the final tacos.