Steak Tacos with Crunchy Coriander Salad and Ballymaloe Jalapeno

Beef Taco

Photo Joleen Cronin


(Serves 2)

250g/ 8oz strip loin steak

4 soft corn tortillas

180g shredded savoy or purple cabbage

2 scallions halved and cut finely lengthwise

1/2 small red onion cut finely into half moons

4 radishes cut thinly

20g coriander

1 lime

2 tbsp of Ballymaloe Jalapeno

Salt and pepper


Some crème fraiche and Guacamole on the side would be great additions for these tasty tacos!

Marinate the steak in advance with some olive oil, salt and pepper and refrigerate. When ready allow the steaks to come to room temperature before cooking. Heat a griddle pan until hot and then add the steaks. Cook 3-4 minutes per side depending on thickness for medium rare. When cooked remove from the pan and allow to stand for about 10 minutes.

Prepare your salad by mixing the shredded cabbage, scallion, red onion and coriander and radish together. Heat the corn tortilla in the oven or on a pan. Squeeze lime juice over the salad and a little salt and pepper to taste. To assemble the tacos, add the crunchy coriander salad, slices of steak and top with Ballymaloe Jalapeno Relish.

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