Dana's Recipe
Tasty handheld morsels that really pack a punch.
Marinated Steak Tacos Words Dana Sims Instagram @stone_and_twine A welcome change to the standard mince and beans, I’ve gathered some fresh, punchy ingredients to fill these homemade tacos. These tasty handheld morsels burst with spice, citrus, salt and sharpness, with a blend of crunchy and soft textures. Eating tacos should be fun, casual and plentiful. And if you have the time, try making these tortillas yourself. Ingredients (makes 8 tacos) Small tortillas 1½ cups plain flour ½ tsp salt ½ tsp baking powder 2 tbs olive oil ½ cup warm water Steak marinade 400gm eye fillet steak 1 tbs olive oil Juice of an orange
1 tsp red chilli flakes ½ tsp sea salt 1 clove garlic, finely chopped Taco filling 80gm manchego, finely grated 2 ripe avocadoes, mashed, with lime juice and ¼ tsp salt ½ red cabbage, sliced very finely 1 bunch coriander, leaves picked 2 limes, cut into wedges, to serve Quick pickled red onion ½ large red onion 1 tsp sea salt 1 tbs vinegar 1 tsp caster sugar ¼ cup water Sriracha mayo 2 tbs whole egg mayonnaise 1 tbs sriracha Juice of ½ a lime
46 The Beast July 2022 Issue 210
Method 1. For the steak marinade, combine ingredients in a bowl, mix well and add the steak. Cover and allow to marinate in the fridge for half an hour. 2. For the pickled onion, combine ingredients in a bowl, mix well and set aside for half an hour. 3. For the sriracha mayo, combine mayonnaise, hot sriracha sauce and lime juice in a bowl and mix well. Set aside. 4. To make the tortillas, combine dry ingredients in a bowl and mix well. Make a well in the centre and add the olive oil and water. Use clean hands to incorporate the wet into the dry ingredients until the dough begins to come together in a rough ball shape. 5. Turn the dough out onto a lightly floured surface and knead for two minutes until smooth. Divide into eight equal portions and form into a ball, then flatten with the palm of your hand. Cover with a clean tea towel and rest for 15 minutes. 6. Heat a fry pan over medium heat. With a rolling pin, roll each piece of dough into a circle approximately 15 centimetres in diameter. Use a little flour where needed to keep the dough from sticking. 7. When the pan is hot, place a circle of dough into the pan and allow to cook for 45 seconds to a minute. A few lightly coloured brown spots will appear on the
surface. If the pan gets too hot, turn down a little. Remove from the pan and once cooled keep in an airtight container. Repeat with remaining dough. 8. Remove the steak from the fridge and strain off the marinade. Heat a fry pan to high heat, add a drizzle of olive oil, before adding the steak. This will create a nice charred exterior. After two minutes, turn down the heat to medium and cook for a further two minutes. Turn the steaks over and cook for three minutes on the other side, depending how you like your steak cooked. Remove from the pan and allow to rest. 9. Once rested, slice the steak into one centimetre strips. 10. To assemble the tacos, place the tortillas on a large serving plate. Layer the ingredients for the taco filling by placing the cabbage down first, the mashed avocado, strips of steak, Manchego, pickled red onion and coriander. Serve with lime wedges.
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.
