Darling Downs Wagyu Beef Tacos With Salsa De Aguacate and Pico De Gallo

Prep time: 15 to 20 minutes 
Cooking time: 10 minutes plus resting time 
Serves: 4 

Ingredients: 

  • 500g Darling Downs Wagyu rib eye steak, at room temperature 
  • ½ tsp flaky salt 
  • 10 corn tortillas (La Tortilleria, 14.5cm) 

Salsa de aguacate 

  • 1 ripe avocado 
  • 2 garlic cloves 
  • 1 green capsicum, diced 
  • ½ bunch coriander 
  • ½ white onion, diced 
  • 2 tbsp pickled jalapeños 
  • Juice of 2 limes 
  • ½ tsp salt 
  • ¼ tsp pepper 
  • 2 tbsp olive oil 

Pico de gallo 

  • 1 jalapeño, finely diced 
  • 3 Roma tomatoes, seeds removed and finely diced 
  • ½ bunch coriander, finely chopped 
  • ½ white onion, finely diced 
  • Juice of 1 lime 
  • ½ tsp salt 
  • ¼ tsp pepper 
  • 1 tsp cumin seeds, toasted 

Method: 

  1. Pat the wagyu dry and season evenly with the salt. 

  1. Heat a large frying pan until very hot. Sear the wagyu for 2 minutes on each side, then use tongs to sear the edges for 1 to 2 minutes until well browned. 

  1. Transfer to a rack or plate and rest for 10 to 15 minutes. Slice thinly against the grain. 

  1. For the Salsa De Aguacate, blitz all ingredients in a blender until smooth. Taste and adjust lime or salt if needed. 

  1. For the Pico De Gallo, toast the cumin seeds in a dry pan over medium heat for 30 to 60 seconds until fragrant. Tip into a bowl with the remaining Pico ingredients, season, and mix well. 

  1. Warm the tortillas on a hot pan or griddle until pliable.  

  1. Fill with sliced Wagyu, spoon over Salsa De Aguacate, and finish with Pico De Gallo. 

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Ingredients for Darling Downs Wagyu Beef Tacos With Salsa De Aguacate and Pico De Gallo