This quick and easy recipe is part of the recently launched free online cookbook, full of delicious recipe ideas and inspiration for incorporating more fruit and veg into your daily routine.
Ingredients
- 2 large rump steaks, trimmed
- 1 teaspoon olive oil, divided
- Sea salt and freshly milled black pepper
- For the salsa verde:
- 1 tablespoon olive oil
- 3 scallions, finely chopped
- 1 jalapeño chilli, halved, seeded and finely chopped
- Juice of 2 limes
- A handful of coriander, finely chopped
- 2 garlic cloves, finely chopped
To serve
- 8 small flour tortilla
- 120g white cabbage, finely shredded
- 100g iceberg lettuce, shredded
- 1 red onion, thinly sliced
- 4 radishes, thinly sliced
- 4 tomatoes, diced
- 1 avocado, peeled, stone removed, and thinly sliced
- 2 tablespoons sour cream
- 1 large bowl of home-cooked wedges or chips
- 1 lime, cut into wedges
Method
- Preheat oven to 180C (fan 160C), gas mark 4.
- Prepare and oven cook home-cooked wedges or chips sprinkled with paprika (or the spice/herb of your choice).
- Heat a chargrill or barbecue to very hot.
- Brush the steaks with oil and season with salt and pepper.
- Cook steaks for 2-3 minutes on each side for medium-rare and a further 1 minute for well done.
- Set steaks aside, rest, and thinly slice.
For the green sauce
Mix oil, scallions, chilli, lime juice, coriander, and garlic in a small bowl and season.
To serve
Warm the tortillas and fill with cabbage, steak, lettuce, onion, radish, tomato, avocado, sour cream, and salsa verde. Serve with home-cooked wedges or chips (sprinkled with paprika or spice/herb of your choice).
The Life is Better with Fruit & Vegetables campaign is a three-year EU and industry funded campaign promoting fun, educational and feel-good information and recipe information. Details of the campaign will be available on the newly launched website fruitnveg.ie and will also be shared via the @lifeisbetter.ie Instagram account.
