Marinated hanger steak cassava tacos with bajan salsa verde by Sophie Michell

Details:

• Makes 4 portions or 12 tacos

Main ingredients:

• 1 kg piece of hanger steak
• 300g pineapple diced (150g for the salsa)
• Shredded cabbage
• Sliced radishes

Bajan salsa verde (green seasoning) ingredients:

• 1 bunch of coriander
• 1 stick of celery
• 4 spring onions
• 8 cloves garlic
• 1 chilli pepper (I’m using Scotch bonnet, so halving this)
• 1 handful of thyme, stalk removed
• 1 bunch marjoram
• ½ cup oil
• ¼ cup water
• Salt and pepper

Cassava Tortillas ingredients:

• 4 cups cassava flour (don’t be alarmed by US cup measurements, just use the same cup throughout and it’s all proportionate)
• 1 cup coconut milk
• ½ cup olive oil
• ½ cup water
• Salt and pepper
• 1 tsp onion powder

Pineapple salsa ingredients:

• 150g pineapple, slices
• ½ red onion
• ¼ red chilli
• Handful of coriander
• Salt and pepper
• Squeeze of lime

How to make:

1. Firstly make the green seasoning, simply chop and blitz all of the ingredients in blender until fine. Then take out half and set aside for later. Add 150g of the pineapple to the rest and blitz again. Then add the pineapple version to a baking tray or bowl and add the steak pieces. Marinate overnight or for at least a few hours.
2. Then make the tortillas, these are really simple, you just mix all of the ingredients together and then form into a smooth dough. Divide into 12 small balls and the roll out as thin as possible between sheets of baking paper. Chill for 10 mins, then pan fry with a touch of oil until brown of each side. I do these ahead then warm on the BBQ.
3. For the garnish shred the lettuce and slice the radish.
4. When you’ve got the BBQ ready (you want the coals to flame up, then die down to a grey ashy glow) grill the remaining pineapple slices until golden on both sides. Then dice and mix with the chopped red onion, lime juice seasoning and some chopped coriander. Set aside, as this is your salsa.
5. Then season the steak heavily and add to the grill, hanger steak needs to be served rare really, as it’s a tough cut, so keep it nice and pink.
6. Then when it’s ready, take off the heat and rest for 15 minutes. Whilst the steak is resting you can heat up the tortillas, by just flashing them on the grill.
7. Then slice the steak against the grain and pile up on the tacos with the green sauce, pineapple salsa and salad.