Beef Tortillas with Avocado Salsa and Lime Chilli Mayonnaise

• Serves 4

• Preparation time: 35

• Cooking time: 25

Ingredients

4 x 150g porterhouse steaks
Salt and pepper, to season
Coriander leaves, to serve

Spice rub
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp dried oregano
1 tsp salt flakes
2 tsp olive oil

Tortillas
300g (2 cups) white masa flour, plus extra, to dust
1 tsp salt

Lime & chilli mayo
2 bird’s-eye chillies, finely chopped
½ tsp caster sugar
¼ tsp salt
1 egg yolk
1 lime, juiced
185ml (¾ cup) vegetable oil

Coleslaw
¼ small red cabbage, shredded
¼ small white cabbage, shredded
1 spring onion, thinly sliced
½ bunch coriander leaves

Avocado salsa
1 tbs vegetable oil, plus 1 tsp extra
1 lime, juiced
1 cob corn
100g cherry tomatoes, quartered
1 small ripe avocado, flesh diced
½ small red onion, diced
½ small bunch mint, finely chopped
½ bunch coriander leaves, finely chopped

Method

1. To make spice rub, dry-fry seeds in a small frying pan over low heat for 2 minutes or until fragrant. Cool. Using a mortar and pestle, grind spices with oregano and salt. Add oil and mix until a paste forms. Add paste to a medium bowl with steaks and rub to coat. Cover and set aside.
2. To make tortillas, combine flour and salt in a bowl. Add 250ml (1 cup) warm water and mix until a soft dough forms. Turn out onto a lightly floured work surface and knead for 2 minutes or until smooth. Set aside, covered, for 30 minutes to rest.
3. Using a lightly floured rolling pin, roll out dough on a lightly floured work surface until 2mm thick. Using a 19cm round plate as a guide, cut out 4 circles from dough.
4. To make lime & chilli mayo, using a mortar and pestle, grind chilli, sugar and salt until a fine paste forms. Process egg yolk and lime juice in a food processor until smooth. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in chilli paste. Season, then cover and refrigerate until needed.
5. To make coleslaw, combine all ingredients in a large bowl. Cover and set aside until needed.
6. To make avocado salsa, whisk oil and lime juice in a large bowl. Season. Rub corn all over with extra oil. Cook on a chargrill pan, turning, for 8 minutes or until browned. Cool, then trim away kernels.
7. Add corn kernels and remaining ingredients to a medium bowl with dressing. Toss to combine.
8. Heat a chargrill pan over high heat. Allow excess marinade to drain from steaks, then add to pan and cook for 2 minutes on each side or until cooked to your liking. Transfer to a warm plate and stand, loosely covered with foil, for 5 minutes to rest. Thinly slice steaks.
9. Heat a heavy-based frying pan over high heat. Add 1 tortilla and dry-fry for 20 seconds. Turn and cook for a further 1 minute or until browned. Turn and cook for a final 1 minute or until puffed and golden. Set aside and cover with a tea towel. Repeat with remaining tortillas.
10. Place a tortilla on each serving plate. Divide coleslaw among tortillas, then top with sliced steak. Spoon over mayo and salsa, then garnish with coriander to serve.

Notes

Masa flour is a type of flour that’s specifically used for making corn tortillas. It is available at specialty shops and selected supermarkets. You can use yellow or blue masa flour in this recipe.