Scotch Fillet Carne Asada Tacos

1. Mix olive oil and fajita spice together and apply liberally to scotch fillet. Let steak marinate for 30 minutes and come to room temperature.
2. Make Pico De Gallo by mixing all ingredients together and seasoning with salt.
3. Light BBQ and bring grill to heat. Close the lid to ensure grills are nice and hot.
4. Make Green Tomato Verde by baking the green tomatoes in the oven for 10 minutes at 250C. in food processor with all other ingredients.
5. Cook steak until desired doneness. Let steak rest for approximately 6 minutes then slice across the grain.
6. Toast tortillas for 30 seconds on each side. Assemble tacos by placing some mayo on tortilla, laying baby gem cos lettuce and sliced scotch fillet on top and adding a spoonful of Green Tomato Verde.
7. Sprinkle with crumbled feta and Pico De Gallo and serve with lime wedges and favourite hot sauce.

1. Close the hood on the BBQ while it heats up to give steak a smoky flavour.
2. Use an instant thermometer to achieve perfect doneness.
3. Ask your butcher for a 3cm thick cut for scotch fillet, any thinner Its more likely to overcook
4. Option to use store bought salsa verde rather than making your own to save time

Find more great BBQ tips HERE.