So if we’re talking about absolute authenticity, this is probably going to fail the test. If we’re talking about super finger licking deliciousness then I’m going straight to the top. Reasons for my shameful take on a classic: hidden veg. Yep, that old chestnut! Load me up with the seasonal goodness that will gift you all year long. This is now meat and three veg wearing a fancy hat and colourful jacket.
Mexican Grilled Steak With My Salsa Verde
Serves 2-3
Ingredients
- 400g fillet steak
- Salt & pepper
- Pack of tortillas
- Coriander, lime & chillies to serve
Salsa Verde…
- 1 large red onion
- 4 cloves of garlic
- 2 large green chillies
- Handful of coriander
- Handful of yellow cherry tomatoes
- Half a capsicum – I used yellow
- 1tsp cumin
- Juice from 2 limes – mine were very juicy
- Big pinch of salt & sugar
- 3tbs brine from Jalapeño jar
Method
Pop your steaks on a plate and coat them in olive oil and a generous amount of salt and pepper then leave on your bench to come to room temperature.
Roughly chop your onion, garlic and chillies then sauté in a pot with a good plug of olive oil over a medium heat. After 5 minutes or so add the (also roughly chopped) coriander, cherry tomatoes, capsicum, cumin, lime juice, salt, sugar and brine from the jalapeño jar. Let this bubble away for 10 minutes.
While that’s on, heat your grill pan over the highest heat you have then pop your steaks on. How you like your steak cooked will depend on the cooking time but for me at medium, it’s about 2-3 minutes on each side. Cover the plate they were marinating on with a big bit of foil then place the steaks on then wrap them up and leave to rest.
Now using a food processor, thermomix or stick blender, puree the sauce until smooth then put back in the pot to heat through once again while you warm your tortillas and slice your steak.
Serve up over your steak in tacos! Your left over salsa will be perfect as a dip, in a wrap with chicken or over roasted veg.
