Ingredients
- For the salsa roja:
- 4 tomatoes
- ½ red onion, diced
- 1 garlic clove, grated
- Handful fresh coriander, chopped, plus extra for garnish
- Juice of half a lime
- 1 tbs olive oil
- ½ red chilli, diced
- Sea salt and black pepper
- 1 x thick cut striploin steak
- ½ tbs olive oil
- Sea salt
- Black pepper
- Corn tacos, to serve
- Charred chimichurri, to serve
- (For charred chimichurri see this week's roast half chicken with barbecue chimichurri recipe)
- Start by getting your barbecue to a high heat.
- To make the salsa roja, remove the seeds from the tomatoes and discard. Dice the tomatoes into small cubes and place in a bowl. Add the diced red onion, grated garlic, chilli, lime juice and olive oil, and season with salt and pepper. Stir to combine, then set aside.
- Season the steak with olive oil, salt and pepper, then place on the barbecue on a high heat. Cook for four minutes, then turn and cook for three to four minutes on the other side until nicely charred (you can use a probe to check internal temperature: looking for approximately 46 degrees for medium). Remove from the barbecue and allow the steak to rest for 10 minutes.
- To serve, spoon some salsa roja on to corn tacos. Slice the steak and add a piece on top. Spoon on some charred chimichurri (see this week’s roast chicken recipe) and garnish with some coriander leaves.
