It doesn't have to be meat pies and a sausage sizzle on Australia Day. Try this Home Grown take on a Mexican favourite. 


  • 1 x 500g flank steak

  • 1 x 340g can of chipotle peppers in adobo

  • 2 x tsp Vegemite

  • 1 x tsp garlic powder

  • 1 x tsp onion powder

  • 2 x tsp Worcestershire sauce

  • 2 x limes

  • ¼ cup chopped coriander

  • ¼ cup chopped onion (or Mexican pickled onion)

  • Salt & Pepper to taste

  • Corn or Flour Tortillas


  • 1.

    Season the flank steak with salt & pepper.

  • 2.

    In a food processor, or using a stick blender, combine chipotle peppers, Vegemite, Worcestershire, garlic, onion powder and the juice of one lime.

  • 3.

    Spread this mix over both sizes of the flank steak, then cover and refrigerate for an hour.

  • 4.

    Heat up a charcoal grill until very hot. (A barbecue will also do.)

  • 5.

    Grill the flank steak 5-7 minutes each side, until meat reaches an internal temperature of 130F/54C, then remove and allow to rest in foil for at least 10 minutes.

  • 6.

    Cut the flank steak against the grain into 1cm slices.

  • 7.

    Layer a few slices in a tortilla, top with fresh coriander and some chopped onion, and serve with a few wedges of fresh lime.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings