Ingredients

The following ingredients have 4 Servings
  • 2 tsp ground coriander
  • 2 tsp smoked paprika (pimenton)
  • 2 tsp dried oregano
  • ¼ cup (60ml) extra virgin olive oil
  • 600g skirt steak, trimmed
  • 2 red onions, sliced into wedges
  • 1 red capsicum, sliced into 1cm strips
  • 1 yellow capsicum, sliced into 1cm strips
  • 1 tbs red wine vinegar
  • 8 gluten-free corn tortillas, warmed
  • Sour cream, avocado, lime wedges, to serve
  • 1 bunch coriander, leaves chopped
  • 1/3 (80ml) cup extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1 red chilli, seeds removed, chopped
  • 1 garlic clove, crushed

Instruction

  • Combine spices, oregano and 2 tbs olive oil in a shallow dish. Season well. Add steak, coat well and marinate for 20 minutes.
  • For the chimichurri, combine ingredients in a small bowl, season and set aside.
  • Combine red onion and capsicum in a bowl, add remaining 1 tbs olive oil, season and toss to coat. Heat a barbecue or chargrill pan to high heat. Cook steak for 6-8 minutes each side for medium-rare. Rest on a plate, loosely covered with foil.
  • Add capsicum mixture to chargrill pan and cook for 3 minutes, or until charred and tender. Deglaze with vinegar.
  • Thinly slice steak. Divide sour cream among warm tortillas, top with steak, capsicum mixture, avocado and chimichurri. Serve with lime wedges.