Steak Tacos with Cabbage Slaw

Ingredients

• 2 large rump steaks, trimmed
• 1 teaspoon olive oil, divided
• Sea salt and freshly milled black pepper

For the salsa verde

• 1 tablespoon olive oil
• 3 spring onions, finely chopped
• 1 jalapeño chilli, halved, seeded and finely chopped
• Juice of 2 limes
• A handful of coriander, finely chopped
• 2 garlic cloves, finely chopped

To serve

• 8 small flour tortilla
• 120g white cabbage, finely shredded
• 100g iceberg lettuce, shredded
• 1 red onion, thinly sliced
• 4 radishes, thinly sliced
• 4 tomatoes, diced
• 1 avocado, peeled, stone removed and thinly sliced
• 2 tablespoons sour cream
• 1 bag oven-baked skin-on fries
• 1 lime, cut into wedges

Method

1. Preheat oven to 180oC (fan 160oC) Gas mark 4.
2. Cook the fries as per packet instructions.
3. Heat a chargrill or barbecue to very hot.
4. Brush the steaks with oil and season with salt and pepper.
5. Cook steaks for 2 - 3 minutes on each side for medium-rare and a fur-ther 1 minute for well done. Set steaks aside, rest and thinly slice.

For the green sauce

Mix oil, spring onions, chilli, lime juice, coriander, and garlic in a small bowl. Season.

To serve

Warm the tortillas and fill with cabbage, steak, lettuce, onion, radish, tomato, avocado, sour cream and salsa verde. Serve with fries and lime wedges.