SKIRT STEAK WITH TORTILLA AND RED SLAW
Perfectly tender and juicy, these skirt steak tacos with slaw are great for Taco Tuesday or any summer day.
Remove any silver skin from the steak and score at 1cm intervals across the grain on both sides.
Mash the oregano and garlic together with a little salt and mix with the olive oil.
Rub the paste on the steak and leave to marinate while you prepare the slaw (or refrigerate overnight).
For the slaw, combine the cabbage, carrot, spring onions and coriander, and set aside.
Blitz the mint, lime, syrup and oil together in a blender (or pound together with a mortar and pestle). Set aside.
Combine all the salsa ingredients in a bowl and season generously.
Grill the steak for 3-4 mins on each side then rest for 5 mins before slicing thinly.
Warm the tortillas, dress the slaw with the dressing and serve with the feta, hot sauce and lime wedges.
1 piece skirt steak
2 tablespoons oregano leaves
2 cloves garlic
1 tablespoon olive oil
For the slaw:
¼ red cabbage, shredded
1 carrot, peeled and grated
2 spring onions, chopped
1 cup coriander leaves
1 cup mint leaves
juice of 1 lime
1 tablespoon rice or maple syrup, or honey
¼ cup extra virgin olive oil
For the salsa:
1 avocado, finely chopped
2 medium tomatoes, finely diced
1 small red onion, finely chopped
juice of ½ lime
tortilla or flatbreads
100g feta, crumbled