Iii) SPICY BEEF BUCK­WHEAT TACOS

Men's Health (Malaysia) - - Food & Nutrition -

SERVES 2 • An av­o­cado, diced • Toma­toes, 2, diced • Red onion, ½, diced • Red chilli, ½, diced • Basil leaves, 4, chopped • A lime, juice and zest • Olive oil, 4tbsp • Six-week beef, 200g • Buck­wheat tor­tillas, 2 METHOD For the salsa, sim­ply mix the av­o­cado, tomato, onion, chilli, basil leaves and lime juice. Sea­son with sea salt. Grill the beef (re­mem­ber to re­duce the cook­ing time ac­cord­ingly) and set aside to rest be­fore slic­ing. Mean­while, toast your tor­tillas on a dry grid­dle for 30 sec­onds a side. Build your tacos with the beef first fol­lowed by the salsa, and fin­ish with basil cress and mixed leaves – Reid likes en­dive and lamb’s let­tuce.

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