Mexican spiced beef strips with tortillas and salsa

Mexican spiced beef strips with tortillas and salsa

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  • 500-600 g free-range steaks
  • olive oil
  • 4 tortillas, for serving
  • rocket leaves, for serving
  • For the dressing, mix together:
  • ¼ cup olive oil
  • 2 T lime juice
  • 1 t dried oregano
  • 1 t ground cumin
  • ½ t ground coriander
  • ¼ t ground chilli powder
  • 1 clove garlic, crushed
  • salt, to taste
  • For the tomato and onion salsa, mix together:
  • 2 large firm red tomatoes, chopped
  • 6–8 red salad onions, chopped
  • handful of coriander leaves, chopped
  • 1 T red wine vinegar or balsamic vinegar
  • 1 red chilli, chopped
  • sea salt, to taste

Cooking Instructions

Trim the steaks of all visible fat, and slice them into thin strips. Heat a heavy frying pan, then add a spoonful or two of olive oil.
Add the steak slices to the hot oil and stir-fry for a few minutes until nicely browned but still pink and moist.
Remove the pan from the heat and pour over the dressing. Mix well.
Serve with tortillas, tomato-and-onion salsa and rocket leaves.

Per serving: 2660.3kJ, 34.2g protein, 39.1g fat, 32.4g carbs
Tip: omit the chillies to make this dish child-friendly.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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