Steak Tacos with Whipped Lemon-Herb Ricotta
Total Time
30 Minutes
Servings
4
Spice Level
Mild
Ingredients
14
Ingredient List
Whipped Ricotta
- 250g ricotta cheese
- 1 garlic clove, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Steak Tacos
- 2 ribeye steaks (200g each)
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pack Old El Paso™ Stand 'N' Stuff Soft Tortilla Boats (8 tortillas)<
- 60g rocket leaves
- 6 radishes, trimmed and thinly sliced
- 1 large tomato, deseeded and diced
- 2 tablespoons freshly chopped flat-leaf parsley
Preparation
- Place all the whipped ricotta ingredients in the bowl of a food processor. Process for 1-2 minutes, until smooth and combined, scraping down the sides of the bowl as needed.
- Rub the steaks with the oil and season with the salt and pepper. Heat a large frying pan over medium high heat. Add the steaks and cook for 3-4 minutes on each side until seared and cooked to your liking (see Tips).Transfer to chopping board, cover and let rest for 5 minutes, then thinly slice.
- Heat the tortillas to pack instructions. Divide the rocket and sliced radishes evenly between the tortillas, then top with the steak slices. Top with a spoonful of the whipped ricotta, then top with the diced tomato, and serve garnished with the parsley. Serve any remaining whipped ricotta on the side.
Expert Tips
- Baby spinach or watercress would make great substitutes for the rocket in this recipe.
- The cooking time will vary depending on the thickness of the steaks. The timings here are for steaks about 1.5cm thick to cook to medium-rare or medium doneness. For well done steaks add an extra 1-2 minutes cooking.
