Delicious barbecued steaks served with tortillas sour cream, salad and salsas. I found the recipe in ” Alice’s Cook Book” by Alice Hart.
Ingredients
For the marinade:
- 100 ml good sherry vinegar
- 3 tbsps extra virgin olive oil
- 3 plump garlic cloves finely chopped
- 2 fresh bay leaves torn
- 1 1/2 tsp black cumin seeds dry roasted and ground
- 1 tbsp hot paprika
- 1/2 tsp cayenne pepper
- 1 tsp coarsely ground black pepper
For the steaks:
- 6 x 200g skirt or bavette steaks
- 12 soft corn or flour tortillas use good quality
- 400 ml sour cream to serve
- salad leaves to serve
Servings:
Instructions
- Combine all the marinade ingredients and pour half into a non metallic dish. Add the steaks and set aside to marinate for an hour. Reserve the remaining marinade which is the chimichurri sauce.
- If using a barbecue get it very hot, or preheat a griddle pan. Warm the tortillas.
- Remove the steaks from the marinade and season with salt and pepper. Cook on a hot barbecue or griddle pan for about 2 minutes on each side for medium rare, or until done to your liking. Remove to a warmed plate and rest for five minutes before cutting.
- Slice the steaks across the grain and serve with the warmed tortillas, sour cream, salad and salsa. Serve the chimichurri sauce alongside to spoon overe the steak and salad.
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