Ingredients

600g Scotch fillet steaks

Coriander leaves and thinly sliced red chilli, to serve

Marinade

80ml soy sauce 80ml balsamic vinegar 60ml Worcestershire sauce 1 tbs Dijon mustard 4 garlic cloves, crushed 2 tsp brown sugar

40g butter

Soft tacos

1 tsp fine sea salt 110ml very warm water 300g plain flour 3 tbs light olive oil

Asian slaw

60ml rice vinegar 2 tsp sesame oil

2 tsp light olive oil

1 tsp mirin

2 carrots, julienned 1 red onion, thinly sliced

Method

To make marinade, combine all ingredients in a bowl.

Place steaks in a dish in a single layer. Add marinade and turn steaks to coat. Refrigerate, covered, for an hour or up to overnight. Bring to room temperature before cooking.

To make soft tacos, dissolve salt in warm water. Place flour and oil in a bowl and stir

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