• 600g steak (bavette, flank or minute steaks are perfect here)
• 2 limes, juiced
• 1/2 tsp garlic granules
• 1 tsp oregano
• Salt and Pepper
• 1 small fresh pineapple
• 2 fresh chillies, finely chopped
• 1⁄2 a bunch of fresh mint, finely chopped
• 1 small red onion, finely chopped
• 2 limes, juiced
• Extra virgin olive oil
• Shredded red cabbage and feta to serve
• 12-16 small tortillas
Method:
Place your steaks into a bowl and add the lime juice, garlic powder, oregano along with a drizzle of oil. Mix well to combine and leave to marinade in the fridge for an hour. Don’t leave it too long or the lime juice will cook the meat!
For the charred pineapple salsa, preheat a lightly greased barbecue or chargrill pan to high. Drizzle pineapple with oil and cook, turning frequently, for 6-8 minutes until charred all over.
Place it onto a chopping board until cool enough to handle, then cut into 1cm pieces. Transfer to a large bowl with the mint, onion, chili and lime juice and toss to combine. Set aside for serving.
Remove the steaks from the fridge and allow to come to room temperature before cooking. Season with salt and pepper and cook on a hot barbeque or chargrill pan until cooked to your like. Set aside to rest before slicing onto a platter and pour over any of the resting juices.
Toast your tortillas on the barbecue or chargrill pan and pop them onto a plate. Wrap in a napkin or tea towel to keep them warm.
Pop everything into the middle of the table along with a bowl of finely shredded red cabbage and a bowl of crumbled feta for everyone to build their own tacos!
