1kg T-bone Fiorentina steak (about 5cm thick)
8 prawns, peeled and deveined
4 La Banderita burrito grande flour tortillas
Shredded white cabbage, to serve
4 tsp sour cream
Salt and pepper
Green sauce:
1/2 bunch coriander, mint and parsley, stalks included
1 long red chilli, finely chopped
1 clove garlic, minced on a fine grater
1 salad onion, finely chopped (white bulb with spring-like green tops)
1 tsp dried oregano
Zest and juice of 1 lime
1 Tbs red wine vinegar
1/3 cup extra virgin olive oil, plus extra for steak
Remove steak from fridge, 1 hour before cooking.
Combine all ingredients together to make green sauce.
Pre-heat barbeque or pan to medium-high heat. Oil steak lightly and season with salt. Grill for 2-3 minutes on the fat side to render fat.
Lay flat and then cook for 6-8 minutes. Turn and cook for a further 6 minutes. Stand the steak upright and cook on the bone side for a further 2-3 minutes.
Remove from the grill and rest for at least 10 minutes on a plate, covered lightly with foil. While resting, flash fry the prawns.
Warm tortillas for less than a minute on each side on the barbeque. Keep warm in a clean tea towel.
Remove meat from the bone and slice against the grain. Spread sour cream and green sauce onto tortillas, top with cabbage, steak and prawns. Wrap into a burrito.
Credits: La Banderita
Photo Credits: La Banderita
