Leftover Steak Tacos

SERVES 4 

PREP TIME 20mins 

DIFFICULTY Easy

INGREDIENTS

SALSA
1 cob or corn
1 c finely sliced marinated grilled capsicum
1 small red onion or eschallot, peeled and shaved
¼ c finely grated parmesan
1 garlic clove, peeled and crushed
1 tsp dried oregano leaves
1 tsp sea salt flakes
1 lime, juiced (1-2 tbsp) and zested
1 tbsp olive oil

TO SERVE
1 c finely shaved cabbage
1 avocado, finely sliced
½ c sour cream
12 small soft tacos
Chilli sauce of your choice

MEXICAN SEASONING

2 tablespoons dried oregano
2 tablespoons chilli flakes
1½ tablespoons ground cumin
1 tablespoon ground coriander seeds
2 teaspoons ground cinnamon
1 tablespoon garlic powder
1 tablespoon onion powder

Combine and store in an airtight container for 3 weeks.

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METHOD

Heating the tacos can be done by wrapping them in baking paper and microwaving for 1 minute or placing in a low oven (100’c) wrapped in baking paper and foil for 15mins or while you prepare everything else. 

Cook the corn in boiling water until bright yellow - about 5mins. Remove from heat and cut kernels from the ear. 

Toss the hot kernels with remaining salsa ingredients and check seasoning. Adjust if necessary. Set aside at room temp until serving. 

Toss the sliced steak in a bowl with mexican seasoning. 

In a non stick pan over medium heat, pan fry the steak strips in batches in a little oil, on both sides until crisp and hot. About a minute or so per batch. 

Serve the steak strips warm, along with salsa, sour cream, sliced avo, cabbage, tacos and chilli for a very happy DIY situation.