ADVERT I SEMENT FEATURE Makes 6 Prepare 10 minutes + marinating and resting Cook 5 minutes 1 tbsp sun ower or vegetable oil 1 tsp Cooks’ Ingredients Tajin Style Seasoning ½ tsp Cooks’ Ingredients Garlic Salt 300g pack Essential British Beef Frying Steak 1 lime, juice 1 tsp clear honey ½ small red onion, halved and thinly sliced ½ x 150ml pot Essential Soured Cream ¼ tsp ground cumin 6 soft taco wraps or crunchy taco shells 1 perfectly ripe avocado, sliced 100g nely shredded red or white cabbage 1 In a large bowl combine the oil, tajin seasoning and garlic salt. Add the steaks, coat in the mixture, then cover and set aside for 15 minutes-1 hour (chill if marinating for more than 30 minutes). Meanwhile, mix the juice of ½ the lime, the honey and a pinch of salt in another bowl, then stir in the red onion and set aside. In a second small bowl, mix together the remaining lime juice, the soured cream and cumin. Set aside. 2 Heat a large frying pan over a high heat. Add the steaks and fry for 1-2 minutes on each side, until browned all over. Transfer to a board, leave to rest for a couple of minutes, then slice into strips. 3 Heat the taco wraps according to pack instructions. Fill with the steak, sliced avocado and cabbage, then spoon over the lime and cumin soured cream mix and pickled red onions. Per serving 680kJ/163kcals/10g fat/3.2g saturated fat/3.5g carbs/2.6g sugars/1.6g bre/ 13g protein/0.1g salt Tajin steak & avocado tacos Barbecue steak sandwiches with chimichurri Three ways with STEAK COOK’S TIP When using a charcoal barbecue, make sure the coals are glowing white and any ames subside before cooking. The peppers and steak can also be cooked in a frying pan, making sure it’s really hot before you start. COOK’S TIP Tajin is a classic Mexican seasoning made with ground chillies and citrus. It has a fruity, tangy chilli avour and is great for marinating beef, chicken and pork. You can even sprinkle it over grilled pineapple. Thai-style steak & peanut salad Serves 2 Prepare 20 minutes Cook 5 minutes 1½ cloves garlic, nely grated 1 tbsp reduced salt light soy sauce 300g pack Essential British Beef Frying Steak 1 pack Essential Little Gem, roughly chopped 150g cherry tomatoes, halved 150g cucumber, halved and sliced ¼ x 25g pack mint, leaves picked ¼ x 25g pack coriander, leaves picked 40g roasted peanuts, roughly chopped ½ tbsp vegetable oil For the dressing 1 tbsp vegetable oil ½ clove garlic, nely grated 1 lime, juice 2 tbsp sh sauce 2 tsp clear honey 1 red chilli, thinly sliced 1 lemongrass stalk, trimmed and nely chopped 1 Mix the garlic and soy sauce in a bowl. Slice the steak into 1cm strips, mix into the bowl, then set aside while you prepare the remaining ingredients. 2 For the dressing, mix all the ingredients in a bowl until combined. Arrange the lettuce, tomatoes, cucumber and herbs on a large platter or on individual plates. 3 Heat the ½ tbsp oil in a large frying pan until hot. Add the steak (discarding any remaining marinade) and fry, stirring regularly, for 3-4 minutes until cooked through and browned all over. Arrange on top of the salad, then spoon over the dressing. Scatter with the peanuts and serve. Per serving 2196kJ/526kcals/29g fat/5.4g saturated fat/17g carbs/13g sugars/6.1g bre/46g protein/5.1g salt COOK’S TIP You can mix up the vegetables in your salad. Try adding shredded pak choi and rice noodles instead of lettuce, and avocado instead of cucumber. Serves 2 Prepare 10 minutes + marinating and resting Cook 15 minutes 200ml red wine 3 cloves garlic, crushed 4-5 thyme sprigs (optional) 300g pack Essential British Beef Frying Steak 320g pack half ciabattas 1 large red pepper, thickly sliced 1 tbsp olive oil ½ x 350g pack frozen Cooks’ Ingredients Chimichurri Portions 2 handfuls wild rocket 1 Mix the wine, garlic and thyme (if using) in a shallow dish, then add the steaks. Cover and marinate in the fridge for 1-4 hours. When ready to cook, light the barbecue (see cook’s tip), or preheat the oven to 200ºC, gas mark 6 and set a griddle on a high heat. 2 Warm the ciabattas on the barbecue, or bake in the oven for 8-10 minutes. Meanwhile, brush the pepper slices with ½ tbsp oil, season and barbecue or griddle for 2 minutes on each side, until softened and blistering. Set aside. 3 Drain and discard the marinade. Pat the steaks dry with kitchen paper. Brush all over with the remaining ½ tbsp oil and season. Barbecue or griddle for 1 minute on each side for medium-rare, 2 minutes for medium-well, until browned all over, then rest for a couple of minutes. Defrost the chimichurri according to pack instructions. 4 Split open the ciabattas. Layer the rocket and grilled peppers, then cut the steaks into thick slices and sit them on top. Finish with a generous helping of chimichurri and a grind of black pepper. Per serving 4165kJ/994kcals/36g fat/7.5g saturated fat/91g carbs/16g sugars/9.1g bre/53g protein/1.9g salt
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