Preparation & Cooking Time:
Serves: 2-4


Thanks to Everdure by Heston for this one.

For the guacamole

200g avocado, diced

20g coriander

4g Thai bird chilli

clove garlic, peeled

40g red onion, peeled

2 limes, juice only

pinch fine salt

For the Pico de Gallo

160g tomatoes, diced

40g red onion, finely diced

20g coriander, finely chopped

pinch fine salt

lime, juice only

To cook and assemble

2 rib-eye steaks

salt and freshly ground black pepper

8 small masa tacos (or 4 large)

reserved guacamole

cup iceberg lettuce, finely sliced

reserved Pico de Gallo

1 lime, cut into wedges

small bunch coriander, finely chopped

6-8 radishes, sliced

sour cream


Make the guacamole by blending all the ingredients in a mini food processor until smooth. Adjust the seasoning to your taste, using additional salt or lime juice. Set aside.

For the Pico de Gallo, simply combine the diced tomato and red onion, then fold in the freshly chopped coriander. Season with salt and the juice from half a lime. Set aside.
Heat the BBQ to high and season the steaks with salt freshly ground black pepper. Grill for 10-15 minutes, flipping the steaks every 15-10 seconds until an internal temperature of 52C is reached when using a probe thermometer. Remove from the steaks from the grill and set aside to rest for 10 minutes before slicing against the grain.
While the steaks are resting, place the masa tacos on the grill and toast each side until they begin to puff up with steam. Remove the tacos from the heat and stack them up in a tea towel to prevent drying out.
Smear each of the tacos with guacamole and place the slices of steak on top of the guacamole. Top with some shredded lettuce, followed by Pico de Gallo. Garnish with sour cream in each, freshly chopped coriander and the radish slices. Serve with lime wedges.