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Seared steak taco board
Serves: 2
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Seared steak taco board
These generous steak tacos are loaded with avocado and salsa - there will be plenty to share
Serves: 2
Prep time: 40 minsTotal time:
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- juice of 1 lime
- 4 tbsp olive oil
- 1½ tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp garlic granules, or 2 garlic cloves, crushed
- 1 x 225g sirloin steak, trimmed
- 1 red onion, cut into wedges
- 1 x 300g pack prepared butternut squash and sweet potato
- 1 tbsp pumpkin seeds
For the crema and salsa
- zest and juice 1 lime
- 150ml soured cream
- 4-5 slices pickled jalapeno, according to taste
- 4 tbsp chopped coriander
- 150g mixed red and yellow cherry tomatoes, diced
To serve
- 6-8 Old El Paso 100% white corn tortillas
- shredded romaine lettuce
- 1 small ripe avocado, sliced
Step by step
Get ahead
Prepare to the end of step 4 up to 24 hours ahead, and store in the fridge. Bring back to room temperature. Leftover crema can be drizzled on baked potatoes.
- Several hours (or up to 24 hours) ahead, mix the lime juice, 2 tablespoons of oil, 1 teaspoon each of cumin and smoked paprika, half the garlic and some seasoning to make a marinade. Add the steak and turn to coat, then add the onion wedges, cover and marinate in the fridge.
- Mix 1 tablespoon of oil with the rest of the cumin, smoked paprika and garlic. Toss with the squash and sweet potatoes to coat, adding some seasoning.
- For the crema, put half the lime zest, 1 tablespoon of lime juice, 2 tablespoons of the soured cream, a couple of slices of jalapeno and half the coriander in a blender. Blitz to a purée then stir in the rest of the soured cream (don’t blitz again) to make a drizzleable sauce. Add seasoning to taste and transfer to a small bowl.
- Finely chop a couple more jalapeno slices and mix with the diced tomatoes, the rest of the coriander and lime zest, adding lime juice to taste.
- Remove the steak and onions from the fridge 30 minutes before cooking, and preheat the oven to 200°C, fan 180°C, gas 6. Spread the veg out on a baking tray and roast for 15 minutes.
- Heat a chargrill pan on the hob. Warm a few tortillas at a time until slightly striped on one side only. Keep warm, wrapped in foil.
- When the vegetables have had 15 minutes, stir them and return to the oven for 10 minutes, then add the pumpkin seeds and cook for another 5 minutes.
- Add a tablespoon of oil to the chargrill pan, lift the steak from the marinade and cook for 2-3 minutes on each side or until cooked to your liking. Remove to a plate, cover and leave to rest for 10 minutes before slicing.
- Chargrill the onion wedges for 2-3 minutes each side, then move them to a serving platter or board, adding the lettuce, avocado and the bowls of salsa and crema. Slice the steak and serve up with the roasted veg, tortillas and accompaniments.