Name: Ancho chilli steak tacos with chimichurri
Total time: 5400 s
Yield: 4
Ingredients: 2 ancho chilli; 5 pink Oishi tomato; 2 tablespoon fresh oregano; 1 teaspoon smoked paprika; 2 tablespoon red wine vinegar; 7 tablespoon olive oil; 2 pack salt dry-aged ribeye steaks; 1/2 onion; 10 gram coriander; 1/2 lime; 20 gram parsley; 1 clove garlic; 1/2 red chilli; 1 pack soft tortilla wrap

Step 1

Preheat your barbecue to medium – the coals should be white.

Step 2

Cover the ancho chillies (2) with boiling water and soak for 15 minutes. When soaked, discard the stalks and place the chillies into a blender along with 2 tbsp of the soaking liquid, 1 tomato (1) 1 tbsp oregano (3 g) , paprika (2 g) , 1 tbsp red wine vinegar (15 mL) and 2 tbsp olive oil (30 mL) . Season with salt and pepper then blitz into a smooth paste. Pour half over the steaks (2 packs) , coating well. Leave to marinate for at least 1 hour.

Step 3

Meanwhile, to make the salsa, halve the remaining tomatoes (4) , remove the seeds and finely dice. Place in a bowl and mix with 1 tbsp olive oil (15 mL) , onion (1/2) , coriander (10 g) and lime (1/2) .

Step 4

To make the chimichurri, mix together the remaining olive oil (60 mL) and red wine vinegar (15 mL) , parsley (20 g) , garlic (1 clove) and red chilli (1/2) .

Step 5

Place the steaks on to the hot barbecue and cook for 2-3 minutes on each side, then set aside to rest for 3-4 minutes. Alternatively, cook for the same time in a frying or griddle pan over a medium heat. Meanwhile, warm the wraps (1 pack) on the barbecue (or in a frying or griddle pan) for 30 seconds on each side.

Step 6

To serve, slice the steak and divide between the wraps, then top with the leftover marinade, chimichurri and salsa.

Ancho chilli steak tacos with chimichurri

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