Nonna's Beef Tacos
with Caramelised Onion & Creamy Pesto
Okay, we might have been a bit cheeky with the recipe title, but we know Nonna is all about bringing people around the table to enjoy a good meal. So when tender herby beef strips, creamy pesto and caramelised onion come together in DIY tacos, we think Nonna would approve.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
onion
1 clove
garlic
½ head
cos lettuce
1 punnet
Snacking Tomatoes
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
beef strips
1 sachet
garlic & herb seasoning
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
Thinly slice onion. Finely chop garlic. Shred cos lettuce (see ingredients). Halve the cherry tomatoes.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While onion is cooking, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season, then add beef strips, tossing to coat.
Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a bowl.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Bring everything to the table. Spread a layer of creamy pesto dressing over each tortilla. Top with a helping of cos lettuce, tomatoes and beef. Spoon over some caramelised onion to serve.
