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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!
2 tsp smoked paprika
2 tsp ground cumin
2 x 300g scotch steaks, room
¼ cup sliced jalapeño peppers
from a jar and 2 Tbsp of
1 red onion, diced
Handful coriander, roughly
8 white tortillas
Spanish word for ‘tasty’.
Prep time: 15 mins
Cooking time: 10 mins
1. Mix 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. Slice the flesh of the pineapple into wedges, cutting out and
discarding the tough core.
3. Dry fry the pineapple for 4 minutes while 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.
5. Meanwhile, chop the pineapple finely and place into a bowl. Add
the jalapeños, jalapeño brine, red onion and coriander and toss
6. Slice steak against the grain and serve immediately with warm
tortillas and the pineapple salsa.
• For 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.
Beef Scotch Fillet Steak
Whole Scotch Fillet
The Fresh Grower