Jason Palin Bavette Steak Tacos with Salsa Roja and Guacamole

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Flank
  • Serves 6

Aussie Grain Fed Beef Bavette Steak Tacos with Salsa Roja and Guacamole


  • 600g Bavette steak
  • 2 fresh organic limes
  • Small bunch of coriander
  • 1 red onion
  • 1 red pepper
  • 2 ripe tomatoes
  • 2 ripe avocados
  • 1 red chilli large
  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 1 tbsp garlic puree
  • 4 tortilla wraps
  • 100ml olive oil


  1. Thinly slice the bavette down the grain and place into a bowl.
  2. Sprinkle it with salt, garlic powder and add the juice and zest of one lime.
  3. Add a good splash of olive oil, and cover.


  1. In a deep saucepan, add half of a peeled red onion, half a red pepper, chopped coriander stalks, half a tomato and 1 red chilli.
  2. Cover with water and bring to a boil. Simmer for 10 minutes.
  3. Strain the mixture, reserving the water.
  4. With a hand blender, liquidise the mixture. Add a little bit of the water if too thick.
  5. Pour all of the mixture (including the reserved water) back in a saucepan, place on heat and simmer until thick.
  6. Taste for seasoning and reserve.


  1. Cut 12 circles from the tortillas or wraps.
  2. Place onto a lined baking sheet.
  3. Pop in an oven 200°C.
  4. For a few minutes or golden crisp.
  5. Reserve.


  1. Heat up a heavy frying pan with a splash of olive oil.
  2. Pat the beef dry with kitchen roll.
  3. Using tongs, sear each side of the beef for 1 minute.
  4. Repeat until all meat is cooked.
  5. Rest with a loose covering for a few minutes - then rough chop.


  1. Cut the avocados in half. Remove stone and tone scoop the pulp into a mixing bowl.
  2. Add half a diced tomato, ¼ small diced red onion, the juice of half a lime, chopped fresh coriander and a pinch of cumin, salt and pepper.
  3. Now, mash with a fork.
  4. Taste, and season further if needed.

To assemble

  1. Share the beef between tacos.
  2. Add a spoon of guacamole, a spoon of salsa and a sprinkle of fresh coriander.
  3. Serve.