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Grilled Wakanui Flank Steak Tacos with Chipotle and Avocado Sauces


300g Wakanui Flank Steak

Vegetable oil

1/4 tsp. dried thyme

1 tsp. dried oregano

1 tsp. ground cumin

1 tsp. ground coriander

Sea salt & fresh ground pepper

200g tin chipotle sauce

1/2 cup tomato puree (optional)

1 avocado, chopped

1/2 cup plain unsweetened greek yoghurt

2-3 fresh limes

1/3 cup fresh coriander, chopped

10 small tortillas, warmed

Cabbage (shredded) or coleslaw

Red onion, finely chopped


Bring the Wakanui Flank Steak to room temperature.

Combine the spices with salt and pepper in a small bowl. Preheat your grill or fry pan to a high heat.

Rub the steak with vegetable oil and the dry spice mixture. Cook the steak for approximately 3 minutes each side for medium-rare.

Remove from heat and rest for 4 minutes before slicing thinly.

Gently warm the chipotle sauce in a small saucepan (add tomato puree if it is too spicy). In a separate bowl, with a blender combine the avocado, yoghurt, the juice of 1 lime, 1/4 cup chopped coriander, salt and pepper to form a smooth sauce.


Place a small handful of shredded cabbage into each warm tortilla, top with thin slices of Wakanui flank steak and a spoonful of each of the sauces. Finish with red onion, fresh coriander and a squeeze of lime juice.