Ingredients

200 g Woolworths chipotle basting sauce
2 T olive oil
2 T Woolworths steak rub
170 g Woolworths Wagyu beef sirloin steak
2 cobs Woolworths supersweet corn
sea salt and freshly ground black pepper, to taste
4 avocados
1 lime, zested and juiced
6 Woolworths carrot & quinoa wraps
15 g Woolworths baby pea shoots
30 g Woolworths fresh coriander
100 g Woolworths exotic tomatoes, quartered
100 g Woolworths plain South African feta cheese, crumbled
½ x 35 g sachet Woolworths spiced pumpkin seed sprinkle
½ red onion, thinly sliced
2 Woolworths mild jalapeño chillies, sliced

Method

1. Combine the basting sauce, olive oil and steak rub and marinate the meat for 10–15 minutes.

2. Heat a griddle pan until smoking hot and cook the steak until medium rare (this should take 7–10 minutes, depending on the thickness). Set aside to rest.

3. Wipe the pan with kitchen paper and return to high heat. Char the corn on each side for 2–3 minutes. Remove the kernels from the cobs, season with a little salt and set aside.

4. Smash the avocado and mix with the lime zest and juice, then season with salt and pepper.

5. Toast the wraps in the griddle pan for about 1 minute on each side.

6. Fill the tacos in layers, starting with the leaves and herbs, followed by a generous dollop of smashed avocado, exotic tomatoes and feta.

7. Slice the meat into ½ cm strips and add to the tacos.

8. Garnish with pumpkin seeds, red onion and sliced green chilli.

Photography: Shavan Rahim
Videography: Romy Wilson
Recipes and production: Marchelle van Rooyen
Food assistant: Estee Skein

Steak recipes here

All Woolworths Wagyu is independently certified for authenticity. The Wagyu steaks contain no routine antibiotics or growth stimulants. Due to the nature of Wagyu, you’re guaranteed tender steaks with a distinct rich buttery flavour.