Tacos with entrecote and salsa verde
Salsa verde is one of my favorite dips, even more so when eating meat. That’s why I thought it would make a great combination with soft shell tacos with entrecote and salsa verde. The result is a yummy taco with fresh flavors, love it!
What do you need for 2 persons?
- 1 basic recipe for tortilla wraps
- 300 grams entrecote
- 50 grams of lamb’s lettuce
- 1 spring onion
- sesame seeds for decoration
For the salsa verde
- a bunch of coriander
- a bunch of parsley
- some leaves of mint
- 1 tablespoon of Greek yoghurt
- 2 teaspoons of capers
- 1 teaspoon of mustard
- 2 tablespoons of wine vinegar
- 6 tablespoons of olive oil
- the juice of 1 lemon
- 4 anchovies
- 2 cloves of garlic
How to prep these soft shell tacos with entrecote and salsa verde?
Take the entrecote out of the fridge 1 hour prior to cooking.
Let’s start by making the salsa verde. Add all ingredients for the salsa verde to a big plastic cup and start mixing it with your hand mixer. You can easily make a bigger portion of salsa verde and store it under a sheet of aluminium foil in the fridge.
Continue by making the basic recipe for tortilla wraps. You probably need about 4 to 5 tortillas per person.
Prepare the entrecote by grinding some salt and pepper on both side and rub it in the meat. Put a grilling pan on high fire with a drop of olive oil. Cook the meat around 3 minutes per side for a medium rare result.
Make the tacos by adding a handful of lamb’s lettuce to each one, followed by a few slices of spring onion. Then add 2 to 3 slices of entrecote to the taco with lots of salsa verde on top. Finish by adding some sesame seeds.
What did you think of the tacos with entrecote and salsa verde? Let me know in the comments!