BBQ CHIPOTLE BEEF GRILLED PINEAPPLE TACOS

Chef: Steph Peirce

Serves 4

INGREDIENTS

1 x Farrah’s Smoky Chipotle Spice Mix
12 Farrah’s Taco Tortillas
4 sirloin steaks (2-2.5cm thick)
2 tbsp cooking oil
1 ripe pineapple
2 jalapenos, seeds removed + finely diced
1 small red onion, finely diced
1 tbsp extra virgin olive oil
6 limes
1/2 cup Greek yoghurt or sour cream
3 tbsp mayonnaise
3-4 tbsp sriracha
Pinch of salt
Coriander or rocket, to serve

METHOD

  1. Preheat your BBQ to medium-high (around 200°C).

  2. Coat steaks evenly with the chipotle spice mix, pressing it into the meat so it sticks. Turn and repeat on the other side, then season well with salt + cracked pepper. Let sit at room temp while you prep everything else.

  3. Slice the skin off the pineapple and cut into 1cm thick rounds. Grill directly on the BBQ for 3 minutes each side until charred and golden. You’re not cooking it through — just getting that smoky caramelised flavour. Set aside to cool slightly, then dice into 1cm pieces, removing the core.

  4. Make salsa: Add diced pineapple, red onion and jalapeño to a bowl. Pour over juice of 1½ limes, extra virgin olive oil and a pinch of salt. Toss well and taste — add a little honey if your pineapple needs extra sweetness.

  5. Make crema: In a small bowl, mix yoghurt (or sour cream), mayo, sriracha, juice of 2 limes and a pinch of salt until smooth and creamy. Adjust sriracha depending on how spicy you like it.

  6. Cook steak: Drizzle oil onto the BBQ plate and place steaks on once hot — you want a good sizzle straight away. Close the lid and cook for about 3 minutes each side for medium-rare (adjust to your liking). Remove and rest for 5 minutes so the juices settle, then slice thinly against the grain.

  7. Warm tortillas directly on the grill for 20–30 seconds each side until soft and lightly charred. 

  8. Cut remaining limes into quarters for serving.

  9. Build your tacos: spread a spoonful of crema, add sliced steak, a generous scoop of pineapple salsa, fresh herbs and a good squeeze of lime. Finish with extra crema if you like.