Beef Tacos with Pineapple Salsa
Posted by Alicia McIntyre on
INGREDIENTS
Steaks Tacos:
10 pack corn tortillas (mini)
2 porterhouse steaks
1 tbsp Best of The Bone Original
2 tbsp olive oil
1 ½ cup coriander
2 garlic cloves
1 fresh jalapeno
½ lime
Salt and pepper
Salsa:
2 cups sliced pineapple
½ small red onion
½ coriander
½ lime
Toppings:
1 fresh jalapeno sliced.
1 cup Greek yogurt
1 garlic clove thinly sliced
Coriander
METHOD
1: First up, our steak marinade. Place your coriander, garlic cloves, jalapeno, olive oil, lime juice, salt and pepper, and Best of the Bone Original in a food processor and blend until a paste forms. Add more olive oil if you have trouble blending.
2: Place your steaks on a plate, cover them with coriander paste, and set aside to marinate.
3: While the steaks are marinating, it’s time to make our salsa. Thinly slice your pineapple, red onion, and coriander. Place them in a large bowl, drizzle with olive oil and lime juice, and set aside.
4: Place your thinly sliced garlic clove in a small bowl, and mix in Greek yogurt, salt, and pepper. Set aside.
5: Heat your BBQ or a frying pan on high heat. When smoking, add olive oil and place your steaks in the pan. Cook for 2-3 minutes on each side, ensuring the meat is lightly charred and the fat has caramelised. Once cooked, allow the meat to rest for at least 5 minutes.
6: While resting, place your tortillas on a dry fry pan and heat them up, gently charring them before setting aside.
7: Thinly slice your steaks and place them back into the resting juices.
6: Top your tacos with yogurt sauce, pineapple salsa, steak slices and then load with fresh coriander, jalapenos and lime juice for extra zing!
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