Beef Steak Tacos

A firm family favourite not just because they are so tasty to eat but no-one gets told off for not using their knife & fork properly.  It is virtually impossible to eat these with grace and finesse, just get stuck in!

Serves 4


  • 2 cloves of garlic
  • 2 tsp chilli flakes
  • 2 tbsp olive oil
  • Cracked black pepper (pinch)
  • 2 big rib-eye steaks (600-750g)
  • 1 cucumber
  • 2 avocados
  • 1 lime, juice only
  • Small bunch of coriander
  • Pinch of salt
  • 8 small soft corn tortillas
  • 1 red onion
  • Tabasco Chipotle sauce
  • Yogurt


  1. Get the grill plate to a high heat.  Combine the garlic, chilli flakes, oil and pepper into a paste. Smear over the steaks and set aside
  2. To make the salsa, finely dice the cucumber, red onion and avocado flesh. Place in a bowl together; add the lime juice, chopped coriander and salt, and stir well. For extra heat, add a red chilli. Set aside.
  3. Place steaks on the grill. Cook for 5-6 minutes for a medium-rare steak. Remove from the heat and leave to rest for 10 minutes.
  4. Warm the soft taco shells
  5. To assemble, grab a taco and fill generously with the avocado salsa and fine slices of the steak.
  6. Try adding a drizzle of chipotle sauce and/or yogurt for the final zing and finish with a few coriander leaves. Best served with an ice-cold beer

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