Bavette Steak Tacos with Pico De Gallo and Feta.
Tender steak, fresh salsa, and creamy feta! A lively taco built for good times.
Ingredients:
- Soft shell taco wraps
- Bavette Steak
- Lumberjaxe Smokehouse Beef seasoning
- Coarse salt
- Pickled red onion
- Feta cheese
For the Pico De Gallo:
- 3 ripe tomatoes, diced
- 1 small red onion, finely diced
- 1 green chilli, finely chopped
- Small handful fresh coriander, chopped
- Juice of 1 lime
- Pinch of salt
Method
1. Prepare the Steak
Pat the bavette steak dry and drizzle lightly with oil. Season generously with the Smokehouse Beef seasoning and a pinch of coarse salt.
Leave to sit at room temperature for 20 minutes before cooking.
2. Make the Pico De Gallo
In a bowl, combine the diced tomatoes, red onion, chilli, coriander, lime juice, and salt. Mix well and set aside to let the flavours develop.
3. Cook the Steak
Heat a frying pan or grill pan until smoking hot.
Cook the bavette steak til your chosen rareness.
Once cooked, rest the steak for 5–10 minutes before slicing thinly against the grain.
4. Warm the Tacos
Warm the soft taco wraps in a dry pan for 20–30 seconds each side or wrap in foil and heat in the oven.
5. Build the Tacos
Fill each taco with sliced bavette steak, spoon over the fresh pico de gallo, add pickled red onions, and finish with crumbled feta.
Serve immediately with extra lime wedges on the side.
Enjoy cookin' up good times!