Steak tacos with cucumber salsa

Updated at: Sat, 11 May 2024 19:09:54 GMT

Step 1

Remove the steaks from the fridge and open the packet. Set aside for 10 minutes, to allow the steaks to come to room temperature.

Step 2

2 Meanwhile in a large frying, toast the cumin seeds for 1 minute over a medium-high heat until fragrant and starting to pop. Using a pestle and mortar, grind roughly - you don't want a powder. Set aside until needed.

Step 3

3 Rub the steaks with the oil and heat a large frying pan over a medium heat.

Step 4

Once hot, add the steaks and cook for about 4 minutes, depending on how well-done you'd like them to be, turning occasionally. Remove from the pan and set aside on a warm plate. Add the chipotle butter to the same pan to melt then pour over the steaks, turning to coat. Loosely cover with foil and leave to rest for at least 5 minutes.

Step 5

4 While the steaks are resting, make the salsa by combining the cucumber, red onion, chilli, coriander, the juice of ½ lime and all the lime zest in a bowl with the toasted cumin seeds. Season well. Stir the remaining lime juice into the soured cream with the garlic, seasoning to taste.

Step 6

5 Warm the tortillas according to pack instructions and slice the rested steak into thin strips. To serve, spread the tortillas with the lime-garlic soured cream, top with the steak and the cucumber salsa, then drizzle on the chipotle juices. Serve with extra lime to squeeze over, if you wish.

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