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Skirt steak tacos

Neil Perry
Neil Perry

Feel like a Mexican fiesta? Simply marinate the meat, fire up the grill, and make sure the side serves are fresh, plentiful and spicy hot.

Ingredients

Neil Perry's skirt steak tacos.
Photo: William Meppem

1 cup coriander, coarsely chopped
1/2 small red onion, roughly chopped
1/2 medium fresh serrano or jalapeño chilli
1 clove garlic, peeled
1 tbsp lime juice, freshly squeezed
1 tbsp olive or vegetable oil
1 tbsp Worcestershire sauce
sea salt, to taste
1 tsp Dijon mustard
1/4 tsp freshly ground black pepper
600g skirt steak, cut into 3 or 4 pieces

To serve
12 corn tortillas
white onion, finely sliced into rings
coriander, chopped
jalapeno chillies, finely chopped
lime wedges


Method

Combine all the ingredients (except the steak) in a blender and process until smooth.

Place the steak in a large bowl and pour in the marinade. Ensure the steak is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 3 hours.

Heat a grill, griddle or heavy skillet over a high heat. Cook the steak, in batches if necessary, turning it once, until both sides are browned and steak is cooked to your liking.

Let the steaks rest for about 3 minutes, and then cut them against the grain into slices.

Place the steak in the warmed tortillas, top with onion, coriander and chillies, and serve with lime wedges.

Hot tips

  • A salsa made with roast tomatoes and mixed with chipotle chilli is a great accompaniment to this dish, as is a salad of coriander, shaved cabbage and spring onion.

 

Main ingredient:
Beef
Cuisine:
Mexican
Occasion:
Family meals

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