Tacos are about prep. Have all the trimmings ready to go, prepare the tortillas just before serving and let guests assemble their own as the steak comes off the barbecue. Two avocados should be enough, but it's always good to scale up, especially if guests are serving themselves.
- 3 rib-eye steaks (350gm each), pounded to 2cm thick, at room temperature
- Olive oil or grapeseed oil, for brushing
- Corn tortillas, to serve
- Crumbled feta, coarsely chopped coriander and shredded white cabbage, to serve
- Coarsely mashed avocado, seasoned with lime juice and salt, to serve
- Lime wedges, to serve
Arbol chilli salsa
- 10 dried arbol chillies (see note), cut coarsely with scissors
- 2 garlic cloves, coarsely chopped
- 4 large ripe tomatoes, diced
- ½ white onion, finely chopped
- Juice of 1 lime
- ¼ cup coarsely chopped coriander
- 1For arbol chilli salsa, dry-roast chillies until fragrant (20-40 seconds) and transfer to a small food processor. Add garlic to pan and stir until it starts to turn golden (1 minute), then add to food processor with chilli and blend until finely chopped. Add remaining ingredients and pulse once or twice until just combined but still coarse.
- 2Preheat a barbecue to high. Brush steaks with oil, season to taste and grill, turning occasionally, until charred and cooked to your liking (10-12 minutes for medium-rare). Rest in a warm place (5-10 minutes), slice and serve with tortillas, salsa, feta, coriander, cabbage, avocado and lime wedges.
Dried arbol chillies, also called chile de árbol, are small, hot Mexican chillies available from Mexican food shops and online from fireworksfoods.com.au Wine suggestion Bold young red grenache. Drink suggestion by Max Allen