recipes
Skirt steak tacos with spicy tomato salsa verde
Serves: 3
Ingredients
For the salsa verde
- 100ml extra virgin olive oil (Filipo Berio)
- 50ml red wine vinegar
- Few fresh basil, coriander and parsley leaves
- 1 tbsp smoked paprika
- ¼ tsp dried chilli flakes
- 2 cloves garlic
- Salt and pepper
- 2 tomatoes, deseeded and diced
You will also need
- 300g skirt steak
- 1 tsp olive oil
- 1 tbsp yeast and beef extract (Beef Bovril)
- 1 tbsp sesame seeds
- Few mixed salad leaves
- 6 Mexican tacos
Method
Start this recipe by rubbing the oil and the Bovril over the steak on both sides, seasoning only with black pepper. Leave to infuse for 30 minutes. Meanwhile, prepare the salsa verde. Place all the ingredients except the chopped tomatoes into a food processor and whizz together. When ready, heat up a pan and fry the skirt steak on both sides for a few minutes to your liking. In the last minute of cooking sprinkle over the sesame seeds to brown. Remove from the pan and allow to sit for a few minutes. When ready, stir in the chopped tomatoes. To serve, warm up the tacos on a baking tray in the oven. Fill with a few salad leaves, followed by the sliced skirt steak and finish off with a good spoonful of the spicy tomato salsa verde.
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