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Cumin-crusted steak tacos with avocado, feta and grilled corn



2 sirloin steaks (approx. 180g each)
1 tsp coriander seeds
2 tsp cumin seeds
1 tbsp. olive oil
2 corn on the cob
1 avocado, stoned
Juice of 1 lime, plus wedges to serve
1 tsp chill flakes
Vegetable oil for deep-frying
4 round pitta breads or small thick Arabic breads
75g feta cheese
150g canned black beans
Large handful coriander leaves


Pound the coriander and cumin seeds, olive oil and ½ tsp sea salt in a pestle and mortar. Rub this paste all over the steaks and set aside for 30 minutes.

Cook the corn cobs in boiling salted water for 3-4 minutes. Drain well. When cool enough to handle, carefully slice the corn from the cobs.

Spoon the avocado flesh into a bowl, add the lime juice and chilli flakes and season generously. Mash until fairly smooth.

Set a heavy-based saucepan two-third full with vegetable oil over a medium-high heat. Add the pitta or Arabic breads one at time and cook for 2 minutes, turning halfway, until golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven.

Put a griddle pan over a high heat. When hot, add the streaks and cook for 3-4 minutes on each side, or until done to your liking. Remove from the pan and cover with foil.

Return the griddle pan to the heat and add the corn. Cook for 2-3 minutes until just starting to char.

Warm the black beans in a pan and cut the rested steak into slices.

Spread each of the pitta or flat breads with the mashed avocado, then add the steak, black beans and corn. Crumble the feta over the top and garnish with the coriander leaves. Serve the extra lime wedges on the side.


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