Dean's Smokey Beef Tacos

Smoky Beef Tacos

These soft shell tacos are bursting with flavours right from the start.

Watch Dean's sneaky avocado tip

Serves 4Ingredients:

2 x 200g sirloin steaks1 quantity of dry rub from recipe below

Dry rub ingredients:

1 tbsp soft brown sugar1 heaped tsp smoked paprika1 tsp garlic powder1 tsp ground black pepper1 tsp salt½ tsp ground coriander1 tsp ground cumin

Quick salsa: (optional)

150g baby plum tomatoes½ red onion finely diced½ green chilli finely diced2 tbsp coriander, choppedJuice 1 lime30ml olive oil

Tortilla filling:

12 small flour tortillas2 baby gem lettuce, shredded2 ripe avocados, cut into slices½ red onion, slicedDrizzle sriracha sauce, or hot chilli sauceFew sprigs coriander

Method:

For the dry rub: In a small bowl mix the sugar, paprika, garlic powder, pepper, salt, coriander and cumin together before rubbing into the steaks. Leave for at least 20 minutes at room temperature to allow the flavours to develop.

Cook the steak on the barbecue or on a really hot preheated griddle pan for 2-3 minutes per side for medium, or couple of minutes either way for rare or well-done steak. Remove from the pan and set aside to rest for 5 minutes. Once rested slice thinly.

For the salsa: Finely chop the tomatoes, onion, chilli and coriander and place into a bowl before seasoning then dress with lime juice and olive oil.

To serve: Warm the tortillas then fill with lettuce, steak, avocado and then top with tomato salsa, red onion, a drizzle of sriracha sauce and some more coriander. Roll and serve.