Chef Aaron Brooks Aussie grassfed flank steak tacos

  • Prep 35Min
  • Cook 15Min
  • Style
  • Meat
  • Cut
  • Serves 6

Chef Aaron Brooks of EDGE Miami gives us the recipe for the ultimate Taco Tuesday - featuring chayote and pickled onion slaw, avocado and charred habanero salsa. Tasty, and keeps you looking good on South Beach!


For the beef: 

  • 2 lbs. Australian grassfed beef flank steak
  • 6 garlic clove
  • Juice of 1 lime
  • 1 teaspoon salt
  • 1/2 cup cilantro
  • 3 teaspoon paprika
  • 1 teaspoon Mexican oregano
  • 1 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns ground

For the chayote and pickled onion slaw: 

  • 1/4 red onion sliced thinly
  • 2 tablespoon white vinegar
  • 2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • Juice of one lime
  • Zest of one lime
  • 1/2 teaspoon mexican oregano
  • 1/2 chayote shredded thinly on a mandolin into matchsticks
  • 2 tablespoon sour cream
  • 1/4 cup rough chopped cilantro
  • 1/8 cup chopped green onion
  • 1 teaspoon salt

For the habanero salsa: 

  • 3 red vine ripened tomatoes cut into quarters
  • 1/4 yellow onion cut into chunks
  • 3 garlic cloves
  • 1 habanero seeds removed
  • 1 teaspoon cumin seeds
  • 1/4 cup cilantro stalks
  • 1/2 cup evoo
  • 2 teaspoon salt
  • 6 piece white stem from the green onion
  • juice of 3 limes
  • 3 tablespoon white vinegar

For assembly: 

  • 1 avocado
  • 2 limes cut into wedges
  • 1/4 cup green onion sliced
  • 1/4 cup cilantro sprigs
  • 16 piece 4 inch corn tortillas


For the beef: Slice the flank steak in half lengthways. Puree the remaining ingredients in a blender and toss with the beef. Marinate for 5 minutes. 

For the slaw: Place red onion in a bowl with vinegar, sugar, pepper, lime juice, zest and mexican oregano. Allow to marinate and pickle in the fridge for 30 minutes. Toss with remaining ingredients to make a creamy piquant slaw. 

For the salsa: Turn broiler on high. Toss habanero, onion, tomato, green onion tips, cumin, salt, garlic and cilantro with olive oil. Place under broiler on top level and cook until the ingredients start to blister and char. Transfer to a blender or food processor. Add remaining ingredients and blend whilst still retaining texture. 

To cook and assemble: Heat charcoal grill until very hot. Season the flank with a little more salt and grill until desired cooking temperature has been reached. Take meat off and rest on an oven rack. Toast the tortillas for a second or two on the grill until fragrant. Place on a plate and assemble with a little slaw, the sliced flank steak, a slice of avocado, cilantro and green onion. Serve with the salsa on top or on the side and lime wedges. Enjoy!


Replace sour cream with yogurt for a lower fat option. Remove sugar and replace tortillas with lettuce wrapes for a keto friendly version