Steak and Jalapeño Tacos

Ingredients for Steak and Jalapeño Tacos

• 450g skirt steak

• 1 teaspoon chilli powder

• 1 tablespoon olive oil

• 4 jalapeño peppers, stemmed, seeded and sliced lengthwise

• 2 red onions, thinly sliced

• 2 tablespoons Worcestershire sauce

• 1 tablespoon lemon juice

• 2 teaspoons kosher salt

• 12 corn tortillas

• 1/4 cup coriander leaves

• 1 avocado, diced

• Lime wedges

Heat grill. Rub steak with chilli powder and season with salt; set aside. In a pan over medium heat, heat oil; cook jalapeño and half the onion,stirring frequently, until soft, 8 to 10 minutes. Remove from heat and cool to room temperature; transfer to a blender or food processor and process with Worcestershire, lemon juice and 2 teaspoons salt until just blended. On a grill pan, grill steak, flipping once, to desired doneness, about 5 minutes for medium-rare. Transfer steak to a cutting board, let rest for 3 minutes and cut into 1-inch strips. Divide steak among tortillas and top each with 1 tablespoon jalapeño sauce, plus remaining onion, coriander and avocado. Serve with lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.