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Chargrilled steak tortillas


  • Spray the steaks with oil and grill or barbecue to the desired degree, seasoning once sealed. Squeeze a little lemon juice over the top and rest for a few minutes before slicing.
  • Place 1 punnet chopped cherry tomatoes and ½ cup coriander leaves, 1 chopped chilli, the juice of 1 lime, spring onions and seasonings in a food processor. Then pulse until roughly chopped.
  • Cut the remaining cherry tomatoes in quarters (or eighths) and place in a large bowl with the puree mixture. Stir and taste for seasoning.
  • In another bowl, coarsely mash the avocadoes. Add the red onion, the remaining chilli, juice of 1-2 limes, seasonings and the remaining coriander. Mix well and taste for seasoning. 
  • Wrap the tortillas in kitchen foil and heat in the oven (or on a a lightly oiled ridged grill or BBQ).
  • Arrange the onion rings sprinkled with lemon juice and salsa in a small bowl with the sliced steak, guacamole and warmed tortillas on a large serving plate.
  • Wrap up and enjoy!


  • 2-3 x 180 gm porterhouse or rump steaks, trimmed of all fat & sinew
  • olive oil spray
  • freshly ground salt & pepper
  • 1 lemon 
  • 2 punnets cherry tomatoes 
  • 1-1½ cups coriander leaves
  • 2 small red chillies, seeded & chopped
  • 3 limes
  • 3-4 spring (green) onions, roughly chopped
  • 3 ripe avocadoes
  • ¼ red onion, chopped
  • tortillas
  • a good slurp of vegetable oil
  • 1-2 large brown onions, finely sliced in rings

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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