Tex-Mex steak tacos with corn salsa
* 4 sirloin or rump steaks
Marinade for steak:
* 1tbls olive oil
* 2tbls lime juice
* 2 cloves garlic, crushed
* 1tsp cayenne pepper
* 1tsp dried oregano
* 2tsp ground cumin
* 340g tin sweetcorn, drained
* 1 large red pepper, diced
* 4 spring onions, finely sliced
* 2tsp extra virgin olive oil
* Juice of ½ lime
* 2tbls coriander, chopped
* 1 small red chilli, finely chopped
* 8 taco shells
* 1 tub sour cream
* 1 cup grated cheddar cheese
* 4tbls fresh coriander
* 4 limes, cut into wedges
Mix marinade ingredients in a glass bowl.
Add the steaks and move around in the marinade until well-coated.
Cover, refrigerate and marinate for an hour.
Mix all the salsa ingredients. Taste and season with salt, pepper and lime juice.
Cover and set aside to infuse.
Remove steaks from the fridge and allow to reach room temperature.
Grill the steaks on a hot BBQ for 3 to 4 minutes per side for rare-to-medium rare.
This is the optimum way to cook these steaks, but if you want them medium-to-well done, move to a cooler part of the BBQ and cook further.
Allow the steaks to rest on a warm plate loosely covered with foil for 5 minutes.
Heat up the tacos in a foil parcel on the grill.
Slice up the steak and allow each guest to fill with their choice of fillings: salsa, cheese, sour cream, lettuce, lime juice, etc.