Shredded Blade Steak Tacos with Lime, Avocado & Fresh Salsa

A relaxed, share-style meal that turns one cut into a crowd-pleasing summer spread.

Ingredients

• 1kg Our Cow Grass Fed Blade Steak
• 1 tbsp olive oil
• 1 onion, sliced
• 3 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup beef stock
• Juice of 2 limes

To Serve

• Soft tortillas
• Avocado slices
• Fresh tomato salsa
• Coriander
• Jalapeños (optional)

Method

1. Brown the steak: Heat olive oil in a heavy pot. Brown the blade steak lightly on all sides.
2. Build the base: Add onion, garlic, cumin and paprika. Cook until fragrant.
3. Slow cook: Add stock, cover and cook on low heat for 2.5–3 hours until tender.
4. Shred and finish: Shred steak with two forks. Stir through lime juice and season to taste.
5. Serve: Spoon into warm tortillas and top with avocado, salsa and coriander.

Tip: This is a great cook-once, eat-twice option; leftovers are brilliant in wraps or rice bowls.