Steak Tacos

Cumin and coriander marinated steak in tacos with a parmesan sriracha sauce and charred corn salsa.

Ingredients

Marinade

• ½ tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp honey
• 2 thick steaks

Parmesan sriracha sauce

• 25g (¼ cup) grated Parmesan
• 2 tbsp mayo
• 1 heaped tbsp Greek yogurt
• sriracha, to taste
• pinch of salt
• ¼ cup fresh coriander leaves, roughly chopped
• juice of ½ lime

Corn salsa

• 2 cobs of corn, kernels removed
• ¼ red onion, finely diced
• 1 large red capsicum, diced
• 2 avocados, diced
• ½ cup fresh coriander leaves, roughly chopped
• juice of 1 lime
• pinch of salt

To serve

• small flour or corn tortillas, warmed

Method

1. Combine all marinade ingredients and coat the steaks well. Leave to marinate for 15–30 minutes at room temperature.
2. Mix all sauce ingredients together in a bowl. Taste and adjust sriracha and salt. Refrigerate until needed.
3. Toast the corn kernels in a dry hot pan over high heat, stirring occasionally, until lightly charred, about 3–4 minutes. Transfer to a bowl.
4. Add the red onion, capsicum, avocado, coriander, lime juice, and salt to the corn. Toss gently to combine.
5. Cook the steaks in a hot pan or on a grill to your liking. Rest for 5 minutes, then slice thinly against the grain.
6. Serve the sliced steak in warm tortillas with the corn salsa and a drizzle of sauce.

Nutrition (per serving, approximate)

Notes

• The original caption lists no method — steps are inferred from the ingredients and standard technique.
• Sriracha quantity is not specified; start with 1 tsp and adjust.
• Source: https://www.instagram.com/reel/DPx8v1AEmCL/

Tags: #recipe #beef #mexican