Donal Skehan's carne asada tacos
Donal Skehan takes a trip to West Wales to explore the Pembrokeshire coastline in this new series. He begins in the coastal town of Newport where he discovers the beautiful beaches before heading to Bluestone microbrewery to try some local beers.
And after a day out in the sun, Donal cooks up a treat on the BBQ with his Carne Asada Tacos.
Carne asada tacos
Serves: 4
Ingredients
2 cloves garlic, grated
2 tbsp olive oil
1 lime, zest and juice
2 tsp ground cumin
½ tsp hot chilli powder
A large handful of fresh coriander
1 tsp sugar
½ red onion, very finely chopped
250g mixed tomatoes, diced
600g sirloin steak
12 mini corn tortillas, warmed
For the guacamole:
1 fresh serrano or jalapeno green chilli, deseeded and roughly chopped
Large handful coriander leaves
1 fat clove garlic, bashed
4 spring onions, white parts only
2 large avocados, pitted and peeled
Juice of a lime
Plenty of sea salt, to taste
For the pineapple salsa:
1 small pineapple, peeled, quartered lengthwise and cored
½ red onion, thinly sliced
1 red chilli, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
Juice of 1 lime
Small handful mint leaves, finely chopped
Method
1. Mix together the garlic, oil, half the lime, cumin and chilli powder in a large bowl. Finely chop half the coriander and stir into the dish then season well. Add the steaks to the marinade and sit whilst you make the guacamole and salsa, turning occasionally.
2. To make the tomato salsa, mix the red onion with the tomatoes, remaining lime, coriander leaves and some sea salt and set aside.
3. To make the guacamole, blitz the chilli, coriander leaves, garlic and spring onions together in a food processor blender until as smooth as possible. Add the avocado and lime juice and blitz until super smooth then season to taste.
4. To make the pineapple salsa, heat a griddle pan over a high heat. Add the pineapple quarters and char for 10 minutes, turning to ensure all sides are browned.
5. Once cooled a little, dice the pineapple and combine all the remaining ingredients apart from the mint - toss the mint in just before serving.
6. To cook the steak, heat a griddle pan over a high heat until smoking. Remove the steaks from the marinade, pat dry and drizzle with oil. Sear for 1-2 minutes each side until charred but still rare inside. Set aside to rest for 5 minutes.
7. Slice the steak and serve in the warm tortillas with the tomato and red onion salsa, guacamole and the pineapple salsa.