Serves 4 People
Method
Combine all the ingredients (except the steak) in a blender and process until smooth.
Place the steak in a large bowl and pour in the marinade. Ensure the steak is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 3 hours.
Heat a grill, griddle or heavy skillet over a high heat. Cook the steak, in batches if necessary, turning it once, until both sides are browned and steak is cooked to your liking.
Let the steaks rest for about 3 minutes, and then cut them against the grain into slices.
Place the steak in the warmed tortillas, top with onion, coriander and chillies, and serve with lime wedges.
Ingredients
- 1 cup coriander, coarsely chopped
- 1/2 small red onion, roughly chopped
- 1/2 medium fresh serrano or jalapeño chilli
- 1 clove garlic, peeled
- 1 tbsp lime juice, freshly squeezed
- 1 tbsp olive or vegetable oil
- 1 tbsp Worcestershire sauce
- sea salt, to taste
- 1 tsp Dijon mustard
- 1/4 tsp freshly ground black pepper
- 600g skirt steak, cut into 3 or 4 pieces
