It doesn't have to be meat pies and a sausage sizzle on Australia Day. Try this Home Grown take on a Mexican favourite.
Season the flank steak with salt & pepper.
In a food processor, or using a stick blender, combine chipotle peppers, Vegemite, Worcestershire, garlic, onion powder and the juice of one lime.
Spread this mix over both sizes of the flank steak, then cover and refrigerate for an hour.
Heat up a charcoal grill until very hot. (A barbecue will also do.)
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.
Cut the flank steak against the grain into 1cm slices.
Layer a few slices in a tortilla, top with fresh coriander and some chopped onion, and serve with a few wedges of fresh lime.
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