SCOTCH FILLET CARNE ASADA TACOS
March 11, 2021
- SERVES: 4
- PREP TIME: 45 mins
- COOKING TIME: 20mins
- 3 350g Australian scotch fillet
- 2 packets of 35g fajita Seasoning
- 1 packet of Greek feta, crumbed
- 1 packet of flour tortillas (street taco size)
- 1 baby gem cos lettuce, shredded
- 30ml extra virgin olive oil
- 100ml Japanese-style mayonnaise
- Lime wedges to serve
- Favourite hot sauce (optional)
Green tomato verde
- 500g green tomato or tomatillos, halved
- ½ brown onion, diced
- 3 garlic cloves
- 1 fresh jalapeno, seeded and diced
- ½ cup coriander, chopped
- Lime juice to taste
- Sea salt to taste
Pico de Gallo
- 5 roma tomatoes, seeded and diced
- 1 red onion, diced
- 1 bunch of coriander, finely chopped
- Sea salt to taste
- Mix olive oil and fajita spice together and apply liberally to scotch fillet. Let steak marinate for 30 minutes and come to room temperature.
- Make Pico De Gallo by mixing all ingredients together and seasoning with salt.
- Light BBQ and bring grill to heat. Close the lid to ensure grills are nice and hot.
- Make Green Tomato Verde by baking the green tomatoes in the oven for 10 minutes at 250C. in food processor with all other ingredients.
- Cook steak until desired doneness. Let steak rest for approximately 6 minutes then slice across the grain.
- Toast tortillas for 30 seconds on each side. Assemble tacos by placing some mayo on tortilla, laying baby gem cos lettuce and sliced scotch fillet on top and adding a spoonful of Green Tomato Verde.
- Sprinkle with crumbled feta and Pico De Gallo and serve with lime wedges and favourite hot sauce.
- Close the hood on the BBQ while it heats up to give steak a smoky flavour.
- Use an instant thermometer to achieve perfect doneness.
- Ask your butcher for a 3cm thick cut for scotch fillet, any thinner Its more likely to overcook
- Option to use store bought salsa verde rather than making your own to save time
Provided by Australian Beef (Mitch Davis) https://www.australianbeef.com.au/recipes/scotch-fillet-carne-asada-tacos/