Seared steak taco board
Serves 2 | prep 40 mins | total time
- 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
- 6-8 Old El Paso 100% white corn tortillas
- shredded romaine lettuce
- 1 small ripe avocado, sliced
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.