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:
-
Pat the wagyu dry and season evenly with the salt.
-
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.
-
Transfer to a rack or plate and rest for 10 to 15 minutes. Slice thinly against the grain.
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For the Salsa De Aguacate, blitz all ingredients in a blender until smooth. Taste and adjust lime or salt if needed.
-
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.
-
Warm the tortillas on a hot pan or griddle until pliable.
-
Fill with sliced Wagyu, spoon over Salsa De Aguacate, and finish with Pico De Gallo.
