New flavours to savour

My dear friend Richard introduced me to Japanese steak tacos. With a few tweaks, these have been a staple in my house ever since. They’re truly simple and the wasabi mayo is an addictive condiment!

750g skirt steak

1 large avocado – flesh sliced

1/4 purple cabbage – very finely sliced or shaved

A handful of fresh coriander

Lime wedges

1 Tbsp light cooking oil

10 mini soft tortillas

1/2 red chilli – thinly sliced (optional) Japanese marinade: 2 1/2 Tbsp white miso paste, 2 1/2 Tbsp mirin, 1 1/2 Tbsp sesame oil, 1 1/2 Tbsp sugar

Quick cucumber pickle: 5 Tbsp rice wine vinegar, 1 1/2 Tbsp caster sugar, 1 Lebanese cucumber – thinly sliced, 1/2 red onion – thinly sliced

Wasabi mayo: 1 cup mayonnaise, 1 Tbsp wasabi (or more if you want it spicy)

Combine the marinade ingredients in a bowl. Add the steak, coating it well. Season with lots of cracked pepper. Leave to marinate for at least 30 minutes.

To make the quick cucumber pickle, mix the vinegar and sugar in a medium bowl, stirring until the sugar has dissolved. Add the cucumber and onion. Stir well to make sure they are well coated. Season with salt. Set aside to pickle for 20 minutes.

To make the wasabi mayo, combine the ingredients in a small serving bowl, increasing the amount of wasabi until you are satisfied with the heat/taste. Set aside.

Divide the avocado, cabbage, coriander and lime wedges between individual serving bowls or plates. Set aside.

Heat a cast iron pan on a medium/high heat. Add one tablespoon of oil. When you start to see wisps of smoke, fry the steak for 2–3 minutes per side (or longer, depending on thickness), until cooked to your liking. Transfer to a board, loosely cover with tin foil and set aside to rest for a couple of minutes.

While the steak is resting, fry the tortillas over a gas flame or in a pan. Fold them in half and put them on a serving plate.

Drain the pickle juice from the cucumbers and onion and put them into a small serving bowl.