serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Episode 3
episode • The Streets With Dan Hong • cooking • 25m
G
episode • The Streets With Dan Hong • cooking • 25m
G
Ingredients
- 3 jalapenos
- ½ brown onion
- 2 cloves garlic
- 8 tomatillos from a can
- 1 lime, juice
- ½ bunch coriander, leaves roughly chopped
- Pinch salt
- 1 kg rib eye steak, sliced and pounded
- 12 corn tortillas, warmed to serve
- 1 brown onion, diced
- 1 bunch coriander, finely chopped
- 1 lime, cut into wedges, to serve
Instructions
- Preheat a heavy grill pan over high heat. Add jalapenos, onion and garlic to the dry pan and char for 5 minutes on all sides.
- Roughly chop the charred vegetables and add to a food processor with tomatillos, lime juice, coriander and salt. Pulse until all of the ingredients have come together as a chunky sauce. Pour into a bowl and set aside.
- Heat a heavy based grill pan over high heat. Add a generous pinch of salt and a drizzle of vegetable oil to the steaks. Add to the hot grill pan and grill for 2 minutes on each side. Set aside to rest for a few minutes. In the meantime, warm the tortillas in the pan for 20 seconds on each side. This is just to warm and soften the tortillas, they don't need to be crispy.
- Thinly slice the steak. Place the warmed tortillas on your serving plate, add steak, chopped onions, coriander and a generous spoonful of salsa verde. Serve with a wedge of lime.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 3
