Steak Tacos with Three Salsas

Steak Tacos – my latest recipe are these delicious steak tacos served with three homemade salsas: avocado crema, chimichurri and charred tomato chilli salsa. I have used rib eye steaks for these tacos and I think they work best due to their marbling fat providing loads of flavour. However, if you cannot get rib eye steaks for any reason then it should work with most cuts of steak. I have also made my own tortillas for these Steak Tacos, using masa harina and a tortilla press from Cool Chile. They are really easy to make, but shop bought tortillas will still be fine for this recipe. If you try this recipe out, please let me know. You can find me on Instagram or via email at kerry@documentingmydinner.com

If you liked my Steak Tacos recipe then try out my other taco recipes such as Coconut Prawn Tacos with Scotch Bonnet Mango Salsa or Pulled Pork Tacos

---

Recipe – Steak Tacos

Serves 2

Difficulty Level: Top Chef

---

Ingredients:

For the Steak:

• 2 ribeye steaks
• Ground cumin
• Juice of one lime
• Salt and pepper

For the Tortillas (makes 6):

• 125g masa harina
• 175ml hot water

For the Charred Tomato Chilli Salsa:

• 2 large tomatoes
• 1 red chilli
• Tablespoon red wine vinegar
• Salt

For the Chimichurri:

• Large handful each of coriander and parsley
• 1 green chilli, roughly chopped
• 4 garlic cloves, peeled and bashed with a knife
• 50ml olive oil
• Juice of 1/2 lime
• Salt and pepper

For the Avocado Crema:

• 1 ripe avocado, peeled and stoned
• Sour cream
• Juice of 1/2 lime
• Salt

Method:

1. Put both steaks in a bowl with the lime juice, about a tablespoon of ground cumin and a good grind of salt and pepper. Mix to combine and marinade for 30 minutes whilst you prepare the tortillas and salsas.
2. For the Charred Tomato Chilli Salsa, put the tomatoes and chilli in a dry frying pan over a high heat. Cook, turning occasionally until charred and blackened on most of the outside of both the chilli and tomatoes. Place in a bowl and cover with a plate for 10 minutes. After the 10 minutes, dice the tomatoes and chilli and add to a bowl along with the red wine vinegar and about a teaspoon of salt.
3. To make the Avocado Crema, put the avocado, sour cream, lime juice and about a teaspoon salt in a blender and blitz until smooth.
4. Next, make the Chimichurri, add all the ingredients to a blender with a good grind of salt and pepper and blitz until combined, I like mine with a bit of texture but blend until it is the consistency that you want.
5. For the tortillas, add the masa harina and hot water to a bowl and stir to combine, kneading just until it comes together (as they are gluten free, kneading for longer won’t make any difference for these) leave to rest for 30 minutes. Shape the dough into 6 even sized balls and use a tortilla press or a rolling pin to press or roll into 5-6 inch diameter tortillas. Cook in a dry pan over a medium heat for a few minutes on each side and keep warm in a clean tea towel.
6. Now cook the steaks. I prefer the steak for my tacos to be on the rare side, but cook to your liking. The best tip I can give for perfect steaks is to practice, you will get a feel for the done-ness of steaks by touch as you cook them more. It is too hard to give timings, as every steak is a different shape and thickness, but start with bringing the steak to room temperature, using a hot pan and don’t move the steak around too much. This BBC Good Food article is a good beginners guide.
7. Serve the Steak Tacos by adding some avocado crema to the top of a tortilla, followed by the steak and then some chimmichurri and finally some charred tomato chilli salsa. Enjoy!