Steak tacos with pineapple relish

MAKES 8 INGREDIENTS FOR THE RELISH

1 red onion, sliced

2 tsps mustard seeds

½ tsp turmeric

1 red chilli, finely chopped

100ml apple cider vinegar

120g caster sugar

1 medium pineapple, cored and diced

FOR THE STEAK

350g sirloin steak strips 2 tsps crushed peppercorns 1 clove garlic, sliced

3 tbsps Bourbon or Whiskey 2 tbsps butter

8 medium corn tortillas

Lettuce leaves, to serve

100g sweet corn, to serve

2 avocados, peeled and sliced, to serve

METHOD

1 To prepare the relish, heat a large saucepan with a little oil and add the onion, mustard seeds and turmeric, sauté slowly for 5 minutes, stirring from time to time. Add the red chilli, apple cider vinegar, caster sugar and the pineapple pieces. Stir well, turning the heat to low and simmer for 30 minutes. Spoon the relish into a sterilised glass jar and seal. Keep in the fridge when cold. 2

For the steak, drizzle the steak strips with a little oil and sprinkle over freshly ground black pepper and leave for 5 minutes. 3

Heat a large frying pan over a medium- high heat. Place the strips in the pan and cook for 1 to 2 minutes on each side, then turn over and cook on the other side. Spoon in the Bourbon and add the butter, allow to foam, coating the strips. Check the seasoning, adding a little salt if needed. Cover and rest the steak for a minute or two in a warmer. 4 To assemble, warm the tortillas. Place lettuce into the tortillas, add the steak strips and spoon in some sweet corn. Arrange slices of avocado on top and finally spoon over some pineapple relish and serve immediately.