Ozpig Skirt Steak Tacos With Charred Corn Salsa Recipe

Category Chargrilling

Author:

Ozpig Skirt Steak Tacos With Charred Corn Salsa Recipe

Ozpig Skirt Steak Tacos With Charred Corn Salsa Recipe image

Ingredients

  • 500 grams skirt steak
  • 1 packet of Fajita spice mix
  • 3 tablespoons olive oil
  • 1 ear of corn, charred
  • 1 red onion, finely chopped
  • 1 avocado, diced
  • 2 tablespoons fresh lemon juice
  • _ cup capsicum, diced
  • 2 tomatoes, diced
  • salt and pepper to taste
  • 6-8 soft corn or wheat taco tortillas

Directions

  1. Chargrill the corn in your Ozpig. Rub the corn with olive oil on all sides and sprinkle lightly with salt and pepper. Rotate it every 3-4 minutes or until charred.
  2. For the skirt steak, drizzle and rub olive oil into the steak on both sides. Rub in the fajita mix.
  3. Grill the meat for 4-5 minutes on each side until medium rare or according to your desired doneness. Once done, thinly slice the meat.
  4. Meanwhile, place the taco at the edge of the grill to warm and soften, about 1 minute.
  5. Remove the charred corn from the cob and place it in a large bowl.
  6. Gently toss in diced tomatoes, red onion, avocado, lemon juice and capsicum. Season to taste.
  7. Place the sliced meat on the tortilla, then top with the mixed vegetables. Add tabasco sauce if desired and serve!

Recipe Video

 

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.