A serving of juicy steak tacos, complete with punchy trimmings (and a seriously good avocado cream) can do no wrong!
Chilli & Lime Sirloin Tacos with Dill, Avocado & Olive Cream
Makes 12
• 2 sirloin steaks (about 125g each)
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• ½ tsp salt
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp finely ground black pepper
• 25g butter
DILL, AVOCADO & OLIVE CREAM
• flesh of 1 small avocado (75g)
• 75g (7-8) pitted green olives
• 40g (1∕3 cup) cashews
• 2 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 15g (1∕3 cup) finely chopped fresh coriander
• 2 cloves garlic, finely chopped
• 1 tbsp shredded fresh mint
• 1 tsp dried dill
• ½ tsp salt
• 2 tbsp water
CHILLI LIME DRESSING
• 2 tbsp lime juice
• 1 tsp finely grated lime zest
• 1 red chilli, finely chopped
• ½ tsp white sugar
TO SERVE
• 100g feta
• 1 small white onion, finely diced
• 8-10 green olives, sliced
• 1 red chilli, thinly sliced
• large handful fresh coriander, leaves torn
• 12 corn tortillas
Arrange the steaks on a large plate.
In a small jug, whisk together 2 tablespoons of the olive oil, balsamic vinegar, salt, onion and garlic powders and black pepper to combine. Pour over the steaks and rub well to evenly coat. Cover and refrigerate for 4 hours. Bring to room temperature before cooking.
To make the Dill, Avocado & Olive Cream, add everything to a food processor. Process until smooth. Set aside in the fridge.
To make the chilli lime dressing, stir everything together in a small bowl. Set aside in the fridge.
To cook the steak, first ensure your steaks are at room temperature. Gently pat dry with paper towels to remove excess juices. Heat the remaining 1 tablespoon of olive oil in a frying pan over a high heat. When the oil is shimmering, add the steaks and cook for 1-2 minutes, until nicely browned underneath, then flip and add the butter.
Cook, spooning over the foaming butter, for a further 1-2 minutes until medium rare, or until cooked to your liking. Remove the steaks from the pan and allow to rest for 5-10 minutes while you heat the tortillas.
Heat a large, dry frying pan over medium-high heat, and add as many tortillas as can fit without overlapping. Heat for 2-3 minutes, flipping halfway, until coloured and developing brown spots in places. Remove the tortillas, fold and keep warm while you heat the rest.
When the meat has rested and the tortillas are ready, slice the steaks, on a bias, into roughly 2cm-thick strips.
Spread each tortilla with the Dill, Avocado & Olive Cream, and divide the steak strips among them.
Crumble over the feta, sprinkle over the onion and scatter over the olives, chilli and coriander. Drizzle over the dressing and season generously. Enjoy immediately.
Rosti-Top Lamb, Kūmara & Harissa Bake
Serves 6
FILLING
• 60ml (¼ cup) olive oil
• 450g lamb mince
• 1 onion, diced
• 3 large cloves garlic, finely chopped
• 1 celery stalk, finely diced
• 200g (1 medium-sized) kūmara, peeled and diced 1-2cm pieces
• 1 tbsp smoked paprika
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp coriander seeds, lightly crushed in a mortar and pestle
• ¼ tsp ground nutmeg
• 2 tbsp harissa
• 2 tbsp tomato paste
• 400g can chopped tomatoes
• 250ml (1 cup) good-quality beef or vegetable stock
• 75g dried figs, chopped (prunes or sultanas also work well)
• 1 bay leaf
• 1 tbsp balsamic vinegar
• ¾ tsp salt
KŪMARA & POTATO ROSTI TOPPING
• 300g (2 medium-sized) potatoes, peeled and grated
• 250g (2 small) kūmara, peeled and grated
• 50g butter
• ½ tsp salt
• 1 tbsp olive oil
• finely chopped fresh parsley, to garnish
First make the filling. In a large saucepan, heat half the oil over a medium-high heat. Add the lamb and cook for 10 minutes, stirring occasionally, until well browned and crisp. Transfer to a bowl, keeping as much juice in the pan as possible.
Add the onion, garlic and celery to the hot juices in the pan, with the remaining oil. Continue to cook over a medium-high heat for 5 minutes, until most of the liquid has evaporated and the vegetables are beginning to brown.
Add the kūmara and dry spices, and reduce the heat to medium. Cook for 1 minute, stirring often, until fragrant, then add the browned lamb back to the pan with the harissa and tomato paste. Stir to combine, then add the tomatoes, stock, figs and bay leaf. Bring to a bubble, then reduce the heat and simmer for 20 minutes, until thickened but still nice and saucy. Stir through the balsamic vinegar, salt and lots of black pepper.
Meanwhile, preheat the oven to 160°C fan bake. Lightly grease a 21 x 21cm square baking dish.
Prepare the rosti topping. Squeeze as much juice from the grated potato and kūmara as you can – I do this by wrapping it in a clean tea towel and squeezing over the sink until there are no juices left.
Heat half the butter in a frying pan over a medium-high heat. Chop the remaining butter into 5mm cubes and set aside. Add the grated potato and kūmara to the butter in the pan and cook for 7-8 minutes, stirring often, until nicely browned in spots. Stir through the salt.
When the harissa lamb mixture has finished simmering, pour into your prepared dish. Evenly scatter over the rosti mix, and dot over the remaining butter cubes. Drizzle over the oil.
Bake for 50 minutes, or until the potato mixture is cooked through and nicely browned. Allow to cool slightly before serving hot, garnished with chopped fresh parsley.
Spiced Lamb & Prawn Kofta with Pudina Chutney
Makes 8-10
SPICED LAMB & PRAWN KOFTA
• ½ tsp mustard seeds
• 200g peeled raw prawns
• 350g lamb mince
• ½ small onion (30g), chopped
• 10g (¼ cup) finely chopped fresh coriander
• 1 large clove garlic, chopped
• 1 small green chilli, seeds and membrane removed if desired, chopped
• 2 tsp + 1 tbsp olive oil
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp salt
PUDINA CHUTNEY
• 250g (1 cup) natural yoghurt
• 25g (½ cup) finely chopped fresh mint
• 15g (1∕3 cup) finely chopped fresh coriander
• 1 tbsp sugar
• 1 tbsp lemon juice
• ½ small green chilli, seeds and membrane removed if desired, chopped
• 1 large clove garlic, finely chopped
• 5g (about a 1cm piece) peeled fresh ginger, finely chopped
• 1 tsp chaat masala
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp salt
Set a small, dry pan over a medium heat and add the mustard seeds. Just when they begin to pop, reduce the heat to medium-low and cover with a lid. Cook for 1 minute, shaking the pan occasionally, until fragrant (watch, as they can burn easily). Set aside.
Remove the shells from the prawn tails if they are still on. Finely chop the prawn meat until you have a very fine mince. Mix the lamb and prawn mince in a large bowl.
Blitz the onion, fresh coriander, garlic and chilli together in a small food processor until a rough paste. Alternatively, bash in a mortar and pestle.
Add to the lamb mixture, along with the popped mustard seeds, 2 teaspoons of the olive oil and all remaining kofta ingredients.
Use your hands to mix, squeezing and kneading vigorously to achieve a springy, dough-like texture that holds together. Cover with cling film and refrigerate for 30 minutes.
Meanwhile, make the Pudina Chutney. Add about a quarter of the yoghurt to a blender or food processor along with all the remaining ingredients. Blend until a smooth paste. Add to a bowl along with the remaining yoghurt and a good season of black pepper, and whisk until a smooth sauce. Refrigerate until ready to use.
Shape the kofta mixture into 8-10 oblong shapes. Heat the remaining 1 tablespoon of olive oil in a large frying pan over a medium-high heat. Add the kofta and cook for 6-7 minutes, turning often, until nicely browned all over and cooked through.
Serve hot, with plenty of Pudina Chutney on the side. I recommend serving with salad and flatbread on the side.
NOTES
Chaat masala is a spice mix consisting of dried mango powder and various other spices. You should be able to find it in any Indian or ethnic grocery store.
