Grilled Striploin With Corn Tortillas2 - 3 Starters • 20 Minutes • Tortilla

Grilled Striploin With Corn Tortillas

2 - 3 Starters • 20 Minutes • Tortilla
Charlie CarringtonRECIPE BY
Charlie Carrington
Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne’s South Yarra that completely changes cuisine four times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says. Charlie’s Atlas Weekly meal-box service is similarly globe-trotting, skilling up home cooks and exciting households with delicious easy-to-prepare dinners.

Simple and tasty, this is a flavoursome, colourful Mexican-inspired dish that people can build themselves from individual elements. The steak is lightly cooked over coals and served sliced to pile into tortillas.

Recipe TC1 Right Story -  Grilled-striploin-with-corn-tortillas


  • 200 grams (7 oz) Wagyu striploin

  • 6 corn tortillas

  • 3 radishes, sliced

  • 1 avocado, flesh chopped

  • few sprigs coriander, leaves only

  • 100 grams (3.5 oz) firm feta, crumbled

  • ½ orange, juice only

  • 550g (20 oz) can tomatillos, drained

  • ½ orange, juice only

  • ½ large brown onion

  • 100 grams (3.5 oz) green chillies, seeded

  • Big handful coriander sprigs, stalks and leaves

  • ½ tsp flaked salt


  1. Grill striploin to rare. Rest, then slice.

  2. Toss salad ingredients.

  3. Blend salsa ingredients.

  4. Plate steak and drizzle with salsa.

  5. Serve with salad and warmed tortillas.

"When you use good produce, it doesn’t have to be complicated."

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