Mojito Beef Tacos
Recipe: #34319
February 16, 2020
Categories: Snacks, Steak, Onions, Game/Sports Day, Grilling (Outdoor), Non-Dairy, Zucchini, Beef Dinner, more
"From out Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (396.1 g)
- Calories 477
- Total Fat - 28.4 g
- Saturated Fat - 7.6 g
- Cholesterol - 116.1 mg
- Sodium - 303.3 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 2.5 g
- Sugars - 5.8 g
- Protein - 40.7 g
- Calcium - 68.7 mg
- Iron - 2.3 mg
- Vitamin C - 34.1 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Remove steak from fridge 30 minutes before cooking and allow to come to room temperature.
Step 2
Place tomato, onion and green chilli in a serving bowl, season and toss to combine.
Step 3
Heat a barbecue grill on high heat.
Step 4
Combine lime rind, juice and remaining oil in a serving bowl and season with salt and pepper.
Step 5
Grill zucchini, in batches, for 1 minute each side or until lightly charred and then transfer to lime mixture and toss to coat; cover to keep warm.
Step 6
Grill corn, turning, for 8 to 10 minutes or until lightly charred and tender and transfer to a board and stand for 5 minutes or until cool enough to handle and then cut corn kernels from cobs and transfer to a serving bowl and cover to keep warm.
Step 7
Grill steak for 3 minutes each side for medium-rare or until cooked to your liking and transfer to a large plate and cover loosely with foil and let stand for 5 minutes to rest.
Step 8
Add mint to zucchini mixture and gently toss to combine.
Step 9
Thinly slice steak and fill tortillas with steak, zucchini mixture, tomato mixture and corn and serve with lime wedges and extra mint leaves.
Tips
No special items needed.