How to Cook Beef Skirt Steak Tortilla with Avocado & Chilli

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 4
beef skirt tortilla cooked with avocado and chilli

Ingredients

  • 2 x 200 g Farmison & Co Skirt Steaks
  • 20 ml olive oil
  • 8 flour tortillas
  • 1 small red onion finely sliced
  • 2 x hass avocados
  • 24 x plum tomatoes, cut into halves
  • 1 x bunch coriander
  • 2 x red chilies seeds removed, finely diced
  • 2 x limes cut in to wedges
  • Sea salt & ground black pepper to taste
  • 50 g soured cream to drizzle
  1. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  2. Season the steak just prior to cooking
  3. Massage with a little olive oil, creating a very thin layer over the meat
  4. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed
  5. Cook 3 to 4 minutes each side for medium rare
  6. Leave to rest in a warm place at least 5 minutes before carving

To Serve

  1. Heat the flour tortillas following the producers cooking instructions
  2. Peel and slice the avocado and squeeze a little lime juice over
  3. Mix together the salad ingredients with a drizzle of olive oil & sea salt to taste
  4. Pile onto the centre of each tortilla the tomato & avocado salad mix
  5. Slice the beef very thin against the grain and scatter over the avocado mix
  6. Top with red chilli, lots of coriander and the drizzle of soured cream