Steak Tacos With Pe­bre Salsa

Canadian Living - Quick & Easy - - FAMILY FAVOURITES -

MAKES 4 serv­ings

IN SKILLET, heat 2 tsp veg­etable oil over medium heat; cook 340 g top sir­loin beef grilling steak, turn­ing once, un­til medium-rare, 6 to 8 min­utes. Let stand for 10 min­utes; slice across the grain into ¼-inch (5 mm) thick slices. Mean­while, in food pro­ces­sor, purée to­gether 1 cup packed fresh cilantro, 1 cup packed fresh pars­ley, 1 clove gar­lic, ¼ cup chopped red onion, 2 tbsp ex­tra-vir­gin olive oil, 2 tsp red wine vine­gar and ¼ tsp each salt and pep­per un­til smooth paste forms; set aside. Heat 8 whole wheat tor­tillas (6 inches/15 cm) ac­cord­ing to pack­age di­rec­tions. Di­vide steak among tor­tillas. Top with cilantro mix­ture; ½ cup cherry toma­toes, halved; and 1 cup shred­ded Bos­ton (or other) let­tuce.

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