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Ingredients
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.
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