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Grilled Striploin With Corn Tortillas
Charlie Carrington
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.
Ingredients
Ingredients
Wagyu
Wagyu
200 grams (7 oz) Wagyu striploin
6 corn tortillas
Salad
Salad
3 radishes, sliced
1 avocado, flesh chopped
few sprigs coriander, leaves only
100 grams (3.5 oz) firm feta, crumbled
½ orange, juice only
Salsa
Salsa
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
Method
Grill striploin to rare. Rest, then slice.
Toss salad ingredients.
Blend salsa ingredients.
Plate steak and drizzle with salsa.
Serve with salad and warmed tortillas.
"When you use good produce, it doesn’t have to be complicated."
