STEAK TACOS

Gorgeous succulent tender feather blade steak marinated with chilli, cumin and Harissa, skillet seared and stuffed in to soft corn tacos or salads leaves and served with a zesty lime coriander and jalapeño yogurt drizzle.

Marinating time min 1 hour / Cooking time 4 minutes / Resting time 5-7 minutes

Ingredients 

(serves 4)

1 kg feather blade steak or fillet

50ml olive oil

1 tsp ground cumin

1/2 tsp chilli powder

1/2 tsp Himalayan sea salt

1/4 tsp black pepper

2 tsp harissa paste

8 tbsp plain yogurt

1 lime halved

1 fresh jalapeño diced

1 bunch fresh coriander chopped

12 soft corn tacos or salad leaves

Take your steak and place in a food bag or glass dish, pour over the olive oil then rub all the spices, the cumin, chill, salt and pepper all over the steak, leave to marinate for at least one hour or 24 hrs in the fridge or for a make ahead dinner put in the freezer until needed.  

Heat your skillet medium hot and place the marinated steak in the skillet, cook the first side down for two minutes without touching, turn over and cook the other side for a further two minutes, take the steak out of the skillet and leave to rest while you make all the fixings.

If using soft corn tacos warm through and wrap in a tea towel to keep warm, place on the dinner table ready to go, if using salad leaves place on a platter on the table.

Mix half the lime juiced with the yogurt, mix in the diced jalapeño and most of the chopped corinader.

To serve slice the rested steak in thin slivers and leave resting in all their juices, drizzle over the harissa along with the lime juice, coriander jalapeño yogurt along with a sprinkling of the remaining fresh coriander, serve family style next to the warm corn tacos or salad leaves and let you family just tuck in with extra lime juice drizzle if wanted.