Carne Asada
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MAKE THIS WITH
Ingredients
- 12 La Banderita taquitos
- 1 tbs olive oil
- 2 x 300g rump steaks thick-cut, brought out of fridge 1 hour before cooking
- 2 small white onions, diced
- Salt
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JALAPEÑO SALSA
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- 100g jarred jalapeños plus 2 tbs of the pickling liquid
- 1 green capsicum
- 1/2 bunch coriander, plus extra to serve
- Juice 1 lime
- Pinch caster sugar
LET'S GET STARTED
- Pre heat a BBQ over a high heat. Cook the capsicum to blacken all over then remove and place in a bowl and cover with cling wrap to steam. After 10 minutes scrape the skin off the capsicum and discard along with the seeds.
- Place into a blender with the jalapeños and the pickling liquid, coriander, lime juice, sugar and a good pinch of salt. Blend until smooth.
- Oil and generously season the steaks with salt. Grill for 2-3 minutes on each side turning regularly. Remove and rest for 5 minutes.
- In the meantime, warm the tacos in a pan over a medium heat for a minute on each side. Keep warm by placing in a clean tea towel.
- Cut the steak in 2cm cubes (it can also be sliced).
- Serve steak in tacos with a drizzle salsa. Garnish with onions and extra coriander.
