This recipe is a great one for kids because they can have everything separately if that is a thing, and the grown-ups can have it all together – definitely a thing in our household. I adapted this recipe from Jenny Rosenstrach’s lovely blog, Dinner: A Love Story. Our version is dairy free and it’s also gluten-free if you use corn tortillas.
You’ll need a piece of steak, tortillas, rice and a portion each of quick pickled onions, chimichurri and avo-mole. See below for ingredients and method. We have become obsessed with flat iron steak, which is pretty forgiving, you just slap it in a hot grill pan for 3-5 minutes on each side. You need about 100-150g of steak per person, and each adult can usually eat about two filled tortillas (allow one for each child).
When I made this last night, the kids had rice and steak separately, and raw veggies on the side. I made their tortillas into quesadillas. The adults piled a bit of everything onto warm tortillas.
1/3 cup olive Oil
1-2 tbsp good balsamic vinegar
Marinate the steak in oil and vinegar and season with salt and pepper. Then make the following sauces and steam some rice. If there’s one sauce you know your kids won’t eat, maybe that’s where you can add the chilli.
Slice the onion into fine rounds, then put all ingredients in a small pan and bring to the boil. Simmer for three minutes, then drain off some of the liquid. Put onions and remaining liquid in a bowl.
30g fresh flat leaf parsley
30g fresh coriander
Olive oil (a couple of glugs)
5 cloves garlic
Juice of 1 lime
1 birdseye chilli (optional)
Put the parsley, coriander and garlic in a food processor and blend till it’s like a rough pesto. Decant into a small bowl and add oil and lime juice till it’s more of a sauce. Mix together, then season until it tastes so good you want to eat it all right away.
3 ripe avocados
1 tsp cumin
Juice of 1 lime
Mash avocados with a fork, then add lime juice, cumin and salt to taste.
Putting it all together
Once the sauces are made and the rice is cooked, grill the steak until it’s medium rare, then let it rest five minutes. Carve into slices. Dry fry the tortillas for a minute on each side as you need them. Pile on ingredients and attempt to get them into your mouth as elegantly as possible.