Texan Skirt Steak Taco

Serves 4
Time 30 minutes


500-600g beef skirt steak, cut into thirds
1 tbsp smoked paprika
1 tbsp cayenne pepper
1 tbsp white pepper
1 tbsp cumin
1 tsp salt
Extra virgin olive oil
Tortillas, to serve
Sour cream, to serve


Spicy Salsa
3 spring onions, sliced
2 tbsp coriander, chopped
1 large tomato, diced
1 jalapeno, finely chopped
1 long red chilli, finely chopped
1 radish, finely chopped
1-2 tbsp chipotle in adobo sauce
1 small red onion, diced
Juice of 1 lime
3 tbsp extra virgin olive oil


In a shallow dish, combine the paprika, cayenne, white pepper, cumin and salt, and toss the pieces of beef in the spice mixture until coated.


Heat a griddle pan over high heat. Add the steak and drizzle with a little olive oil. Cook for 5-8 minutes on each side until cooked through. Remove from the pan once cooked and allow to rest for half the cooking time before slicing into thin strips.


Combine all of the salsa ingredients in a small bowl and set aside.


To serve, spoon some of the salsa onto a tortilla, add a few pieces of steak, and top with some sour cream.