Ingredients
For the steak tacos
- 1 tsp ground cumin
- ½ tsp chilli powder
- ½ tsp dried oregano
- 2 sirloin steaks
- Olive Oil
- Sea salt
- 9 tortilla wraps, 6in in diameter
For the burnt corn salsa
- 1 corn on the cob
- Olive Oil
- ½ red onion, finely chopped
- 8 cherry tomatoes, quartered
- Handful of roughly chopped coriander
- ½ lime, juice only
- salt and freshly ground black pepper
- Sour cream (to serve)
Prep time: 20 minutes
Cooking time: 8 minutes
Serves: 8
Method
- Mix the cumin, chilli powder & oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside.
- For the burnt corn salsa, brush each cob with oil and place under the grill at 200°C turning every 2 minutes to char the corn evenly. Trim the corn off the cob and add to a bowl with red onion, cherry tomatoes, coriander and lime juice. Season with oil, salt & pepper.
- Heat a large frying pan over a high heat and add oil. Add the steaks to the pan and cook for 3–4 minutes on each side. Remove from the pan and leave to rest.
- Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and sour cream and serve.
