Feather Blade Steak Tacos
Ingredients
- 2 Featherblade Steaks
- 2 Bay leaves
- 1 Orange juice
- 2 cloves of garlic crushed
- 1tsp dried Oregano
- 1tsp cumin seeds
- 1tbsp tomato puree
- ½ tsp chipotle chilli paste (or ½ tsp of regular chilli flakes and 1tsp of smoked paprika)
- ½ tsp salt
Method
- Preheat your over to 170ºC
- Add your featherblade steaks and bay leaves to an ovenproof dish.
- Mix all other ingredients together to make a marinade and pour over the steaks ensuring both sides are well covered with the saucy mixture.
- Cover with tinfoil or a tight fitting lid and place into the oven for 2 hours.
- Remove the dish from the oven halfway through cooking time and turn steaks over. Cover again and return to the oven for the remainder of the cooking time.
- Check after 2 hours if the meat is flaky. If not, return to the oven for a further 30 mins.
- Remove from the oven once cooked and comes apart easily when pulled. Leave aside to cool slightly.
- Using 2 forks, pull the meat apart and combine with the cooking sauce.
Sweetcorn and Black Bean Salsa
For the salsa
- 1 tin Black Beans (drained and rinsed)
- 1 tin Sweetcorn (drained)
- ½ cucumber (seeds removed and diced into the same size as beans/sweetcorn)
- 1 small red onion diced
- A handful of coriander (stalks and leaves chopped)
For the dressing
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- Zest of ½ lime
- ½ tsp smoked paprika
- 1 tsp honey
- Pinch of salt & pepper
- Add salsa ingredients to a large bowl
- Combine dressing ingredients, pour over the salsa and mix well
Quick Pickled Onions
- 1 red onion thinly sliced
- ½ tsp salt
- 1 tsp sugar
- ½ cup white wine or apple cider vinegar
- ½ cup water
Combine all the ingredients in a non-metal bowl and leave on the side or in the fridge whilst meat is cooking.
Serve with warmed tortilla wraps or hard shell tacos, soured cream, guacamole, jalapeño peppers.
