Yvonne from Hey Pesto! is cooking up a storm with Irish Hereford Prime tender striploin in her Mexican-inspired tacos. Grass fed beef that is full of flavour and perfect for any occasion.
Serves: 4
Ingredients
For the Steak
2 Irish Hereford Prime striploin steaks
1 red pepper, sliced
1 medium red onion, sliced
Marinade
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Juice of 1 lime
Toppings
Tortillas
Tin of sweetcorn
Bunch of chopped coriander
Juice of a lime
Red chilli (optional)
Cherry tomatoes
Sea salt and black pepper
Mashed avocado
Jalapeños (from a jar)
Carton of crème fraiche
Method
Trim and thinly slice your steaks.
Mix the marinade ingredients together and add in your steak slices. Leave to marinate for at least 10 minutes.
Heat a wok or griddle pan and using tongs, cook the steak for 1-2 mins. Then remove steak from pan and set aside.
Cook pepper and onion for 3-4 minutes.
Add steak back in to the wok to heat through.
For Sweetcorn Relish: Empty a tin of sweetcorn into a bowl, add bunch of chopped coriander and juice of a lime. If you like heat add in a finely chopped red chilli.
For Tomato Salsa: Roughly chop a bunch of cherry tomatoes, add a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime and stir in some chopped coriander.
For Simple Guacamole: Mix mashed avocado with salt and lime juice to taste. Again you can add chilli for extra heat.
For Jalapeño Crème Fraiche: Chop up some jalapeños (from a jar) and mix with a carton of crème fraiche. Add lime juice to taste.
