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Spicy steak kebab tacos with pickled pineapple

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 5 minutes

Ingredients

To make the fillings:

700 g Woolworths free-range rump or sirloin steak, cubed
3 T olive oil
25 g Woolworths chilli con carne spice
2 jalapeños
1 x 400 g can Woolworths black beans, drained and rinsed
1 cup coconut milk
1 lime, zested and juiced
4 Woolworths ancient grain wraps
fresh coconut, grated, to garnish
fresh mint, to garnish

For the pickled pineapple, toss:

1 pineapple, peeled and thinly sliced
1–2 chillies, sliced
1 T apple cider vinegar
sea salt and freshly ground black pepper, to taste

Method

Toss the steak in the olive oil and chilli con carne spice, then thread onto skewers. Reserve the pan juices.

Chargrill on a smoking-hot griddle pan, with jalapeños, for 1 minute on each side or until cooked to your liking. Set aside to rest.

Toss the black beans in the pan juices. Slice the jalapeños and mix with the coconut milk, lime zest and juice to make a dressing.

Chargrill the wraps and serve with the steak, black beans and pickled pineapple. Drizzle over the dressing and garnish with the coconut and mint.

Cook's note: These taco-style wraps are packed with delicious fresh flavours – there’s no excuse not to throw them together for a satisfying midweek supper.

Browse more taco recipes here.

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Ingredients

Method