Rib-eye steak is ideal for this dish, but any other cut –
even leftovers – can be used.
1 Tbsp (15 ml) cooking oil
200 g rib-eye steak or sirloin
2 Tbsp (30
ml) butter
1 medium onion, peeled and quartered
1 medium tomato, sliced
1 Tbsp (15 ml) chopped fresh coriander or parsley or 1 tsp (5 ml) dried
2 avocados, peeled and sliced
200 g feta cheese, coarsely
crumbled
salt and freshly ground black pepper to taste
6 medium tortillas
lettuce leaves, washed
- Heat the oil in a large frying pan or griddle pan until very hot. Add the steak and fry or grill for 4-5 minutes per side for medium-done, then slice thinly
- Heat the butter in a large frying pan and sauté the onion until soft. Add the tomato, coriander and avocado, warm slightly (do not overheat or the avocado will become bitter), then add feta and seasoning.
- Place the tortillas in a preheated oven at 180 °C for about 10 minutes, until they start to puff up and begin to brown slightly.
- To assemble, fill the tortillas with lettuce leaves, steak slices and avocado mixture. Fold and serve warm.
Serves 4-6
Variations
Add peppadews or any other vegetables of choice. The filling can also be used in tacos.
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