Scotch fillet tacos

Ingredients

• 1 thick scotch fillet steak, about 400 g
• salt and pepper, to season
• 2 tbsp extra virgin olive oil
• 1 garlic clove, bruised
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 8 small flour tortillas

Guacamole

• 2 avocados
• 2 limes, juiced
• salt, to season

Jalapeno pico de gallo

• 2 tomatoes, finely diced
• ½ cup finely shredded coriander
• 1 small red onion, very finely diced
• ¼ cup pickled jalapenos, diced
• 2 limes, juiced
• 1 pinch sugar

Resting time: 5 minutes

Instructions

1. Heat a frying pan over medium-high heat. Season the steak well with salt and pepper, add a little oil to the pan and fry the steak until well browned on one side. Flip and add the remaining oil to the pan with the garlic and start to baste the steak with the oil. When the steak is nearly cooked, add the paprika and cumin and keep basting the steak with the flavoured oil. Remove the steak from the pan, reserve the oil in the pan and set aside to rest for 5 minutes.
2. Meanwhile, for the guacamole, mash the avocados with the lime juice and a good pinch of salt and set aside.
3. For the jalapeno pico de gallo, place all the ingredients in a bowl, add a pinch of salt and stir to combine.
4. Just before serving, gently reheat the oil in the pan and pour over the rested steak. Heat a separate heavy based frying pan over high heat. Dry fry the tortillas on both sides until just warmed through.
5. To serve, top each tortilla with a big dollop of the guacamole. Thinly slice the steak and divide between the tacos, then spoon over the pico de gallo.

Photography by Kitti Gould.

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