Hawaiian beef tacos & mango salsa

Ingredients

• 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
• 2 mangoes, firm but ripe
• 125g cherry tomatoes
• ½ small red onion
• ½ cup coriander leaves
• ½ jalapeño (optional)
• 1-2 limes
• 2 × 200g bags cabbage and carrot coleslaw mix
• Olive oil and vinegar, to dress
• Small tortillas

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Scotch fillet can be replaced with rump steak, if preferred.
6. Tortillas can be chargrilled or warmed in a hot, dry pan until heated through and lightly crisp.