Something’s Cooking
Ready in less than half an hour, this Mexican-inspired dish is the
perfect weeknight meal. Mix up a mundane Monday with these
moreish and zesty flavours!
Serves:
4
Prep time: 15 mins
Cooking time: 10 mins
Ingredients
2 tsp smoked paprika
2 tsp ground cumin
2 x 300g scotch/ribeye
steaks, room temperature
1 pineapple
¼ cup sliced jalapeño
peppers from a jar and 2
Tbsp of the brine
1 red onion, diced
Handful coriander,
roughly chopped
8 white tortillas
Butter
Mexican Inspired
Steak Tacos
Skill level:
Easy as
Method
1. M
ix the paprika and cumin together with a
teaspoon of salt and a good amount of pepper
and rub the spice mix over the steaks.
2. S lice the flesh of the pineapple into wedges,
cutting out and discarding the tough core.
ry fry the pineapple for 4 minutes while
3. D
turning occasionally. Remove and put aside.
4. In an extra hot frying pan add a knob of
butter and sear steak for 2 minutes each side
for rare, or cook to your liking. Remove steak
and leave to rest for 5 minutes.
eanwhile, chop the pineapple finely and
5. M
place into a bowl. Add the jalapeños, jalapeño
brine, red onion and coriander and toss to
combine.
6. S lice steak against the grain and serve
immediately with warm tortillas and the
pineapple salsa.
Top Tips
• F or extra flavour, add a clove of sliced garlic to the pan when cooking the
steak. For those non-coriander fans, substitute the herb for mint and serve
with a squeeze of fresh lemon or lime.
Fresh Quality Mark
Beef Ribeye Steak
31
99
kg
Living Foods Coriander
Large
349
ea
Find the recipe card and ingredients at our instore Recipe of the Week hub
Gregg's Ground
Paprika or
Cumin 40g
2
29
ea
Dole Pineapple Slices in
Juice 227g
1
19
ea
Pams Tortillas
10 Pack
3
49
ea
Red Onions Loose
3
99
kg
Delmaine Sliced
Jalapenos 280g
269
ea