Mitchell Davies' Carne asada tacos
Serves: 4 (allows 3 tacos per person)
Prep time: 45 mins
Cooking time: 20 mins
3 350g scotch fillet
2 packets of 35g fajita seasoning
1 packet of Greek feta, crumbed
1 packet of flour tortillas (street taco size)
1 baby gem cos lettuce, shredded
30ml extra virgin olive oil
100ml Japanese-style mayo
Lime wedges to serve
Favourite hot sauce (optional)
Green tomato verde
500g green tomato or tomatillos, halved
1/2 brown onion, diced
3 garlic cloves
1 fresh jalapeno, seeded and diced
1/2 cup coriander, chopped
Lime juice to taste
Sea salt to taste
Alternatively, you can use 1 cup of store bought sauce
Pico de Gallo
5 roma tomatoes, seeded and diced
1 red onion, diced
1 bunch of coriander, finely chopped
Sea salt to taste
1. Mix olive oil and fajita spice together and apply liberally to scotch fillet. Let steak marinate for 30 minutes and come to room temperature.
2. Make Pico De Gallo by mixing all ingredients together and seasoning with salt.
3. Light BBQ and bring grill to heat. Close the lid to ensure grills are nice and hot.
4. Make Green Tomato Verde by baking the green tomatoes in the oven for 10 minutes at 250C. Combine in food processor with all other ingredients. (Alternatively use store bought sauce)
5. Cook steak Toast tortillas for 30 seconds on each side.
6. Assemble tacos by placing some mayo on tortilla, laying some baby gem cos lettuce and sliced scotch fillet on top and adding a spoonful of Green Tomato Verde.
7. Sprinkle with crumbled feta and Pico De Gallo.
8. Serve with lime wedges and favourite hot sauce.
• Close the hood on the BBQ while it heats up to give steak a smoky flavour.
• Use an instant thermometer to achieve perfectly cooked steak.
• Ask your butcher for a 3cm thick cut for scotch fillet, any thinner Its more likely to overcook.
If there's one thing Aussies love, it's a good old BBQ. But with so many of us likely to be spending more time at home and entertaining friends and family this summer, it's time Aussies learnt the tools needed to elevate the classic barbie to something extra special and extra tasty.
Australian Beef has assembled the Beef BBQ Squad – Bistecca's steak pro, Pip Pratt, Texas smoking superstar, Randi Thraves and BBQ expert at The Lantern Group, Mitchell Davies – each sharing their expert tips, hacks and mouth-watering recipes so Aussies can up their BBQ game this summer.
Executive Head Chef at The Lantern Group, Mitchell Davies, fires up a crowd favourite with some truly satisfying Carne asada tacos and shares his pro BBQ tips.
• If you don't have a fancy BBQ you can still cook a great steak on a gas grill. Close the lid whilst you are heating it to get it nice and hot, resulting in a smoky flavour and dark colour on your meat.
• You can substitute cuts delivering the great results on taste – an oyster blade or flat iron steak are good alternatives to quality rump or sirloin steaks.
• Use an Instant read thermometer to take the guesswork out of the required doneness