SPICY STEAK KEBAB TACOS WITH PICKLED PINEAPPLE

“These taco-style wraps are packed with delicious fresh flavours – there’s no excuse not to throw them together for a satisfying midweek supper.”

Serves 4

EASY

Preparation: 25 minutes Cooking: 5 minutes

Woolworths free-range rump or sirloin steak 700 g, cubed olive oil 3T

Woolworths chilli con carne spice 25 g jalapeños 2

Woolworths black beans 1 x 400 g can, drained and rinsed coconut milk 1 cup lime 1, zested and juiced

Woolworths ancient grain wraps 4 fresh coconut, grated, to garnish fresh mint, to garnish

For the pickled pineapple, toss: pineapple, 1 peeled and thinly sliced chillies 1–2, sliced apple cider vinegar 1T sea salt and freshly ground black

pepper, to taste

1 Toss the steak in the olive oil and chilli con carne spice, then thread onto skewers. Reserve the pan juices. 2 Chargrill on a smoking-hot griddle pan, with the jalapeños, for 1 minute on each side or until cooked to your liking. Set aside to rest. 3 Toss the black beans in the pan juices. Slice the jalapeños and mix with the coconut milk, lime zest and juice to make a dressing. 4 Chargrill the wraps and serve with the steak, black beans and pickled pineapple. Drizzle over the dressing and garnish with the coconut and mint. DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Hartenberg Shiraz 2016