SKIRT STEAK TACOS WITH CHIPOTLE BUTTER

40 min 2 servings

150g Lurpak® butter softened

1 chipotle in adobo finely chopped, or a pinch of Chipotle spice mix

400g beef skirt steak

1 cup shredded red cabbage

Handful of coriander leaf

1/2 Lime

4 corn tortillas 

1 avocado sliced

SKIRT STEAK TACOS WITH CHIPOTLE BUTTER

Preparation

To begin, place 100g of the softened Lurpak® butter with Chipotle Spice mix or alternatively finely diced chipotle peppers and mix thoroughly to combine. 

Rub 1-2 teaspoons of the butter mixture over the skirt steak and allow to marinade until ready to cook. 

Combine shredded cabbage, coriander and lime juice in a small bowl and set aside.

Toast tortillas in a dry pan for 1-2 minutes each side until warmed through, place between clean tea towel to keep warm.

Preheat a chargrill or frying pan on a high heat. 

Gently place skirt steak into hot pan and cook undisturbed for 3-4 minutes. Turn the steak and continue to cook for an additional 3-4 minutes. In the final two minutes of cooking, add remaining chipotle butter to pan, spooning the melted butter over the steak as it cooks. 

Remove from heat, cover with foil and rest for 1 minute.

Finely slice steak and spoon chipotle butter from pan onto the cooked steak. Serve immediately on warmed tortillas with prepared salad and avocado.

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