Hawaiian beef tacos & mango salsa

Juicy scotch fillet is marinated in pineapple, soy and ginger, then grilled and paired with a bright mango salsa and crisp slaw. Perfect for easy summer entertaining or a relaxed family dinner.

At a glance

20 minutes

Ingredients

Steak & Marinade

2 × 300g scotch fillet steaks, fat trimmed
½ cup pineapple juice
¼ cup soy sauce
2 tsp honey
2 cloves garlic, grated
1 tsp ground ginger
¼ tsp chilli powder (optional)
2 tsp olive oil
Salt and pepper

Mango Salsa

2 mangoes, firm but ripe
125g cherry tomatoes
½ small red onion
½ cup coriander leaves
½ jalapeño (optional)
1–2 limes

To Serve

2 × 200g bags cabbage and carrot coleslaw mix
Olive oil and vinegar, to dress
Small tortillas

Method

Combine the marinade ingredients (pineapple juice through to olive oil) with ¼ teaspoon each of salt and pepper in a shallow dish. Add the steaks and turn to coat well. Set aside to marinate.
Roughly dice the mango, tomatoes and coriander leaves. Finely dice the jalapeño and red onion. Combine the salsa ingredients in a bowl, squeeze over lime juice to taste and season with a pinch of salt.
Preheat the BBQ or a heavy-based pan to medium-high heat. Drain the marinade from the steaks and cook for 3–4 minutes per side for medium. Transfer to a plate, cover loosely with foil and allow to rest.
Thinly slice the steak. Lightly dress the cabbage and carrot slaw with olive oil and vinegar. Warm the tortillas in a dry pan. Assemble the tacos by topping the tortillas with sliced steak, mango salsa and tangy slaw.

Tips

Scotch fillet can be replaced with rump steak, if preferred.
Tortillas can be chargrilled or warmed in a hot, dry pan until heated through and lightly crisp.

Original Recipe – Australian Beef