Indulge in a burst of flavours with this sizzling steak taco recipe. Perfectly cooked Stockyard Gold sirloin wrapped in warm tortillas, topped with smoky chipotle sour cream and charred pineapple salsa create a balance of rich, juicy steak and refreshing tangy goodness. Quick to prepare and full of vibrant ingredients, this dish brings a deliciously twist to your taco night.

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method

1. Remove steak from the fridge at least 20 minutes prior to cooking.
2. Preheat a BBQ or cast iron pan until very hot.
3. Begin by placing the tortillas directly on to the grill to warm. They will need about 20 seconds on each side until starting to pick up colour. Set aside.
4. Generously season both sides of the steak before placing it on the grill. Cook the steak for about 3 minutes on each side, depending on the thickness. Remove from the heat once it reaches the desired cooking temperature (in this case, we removed it at 60 degrees celsius). Cover and rest for 10 minutes.
5. While the steak is resting, place the pineapple on the grill and cook on each side until nicely charred. Remove from the heat.
6. In a small bowl, combine the chipotle in adobo, sour cream and salt. Mix thoroughly to combine. Set aside.
7. Finely chop the coriander and place into a medium sized bowl. Dice the charred pineapple and add to the bowl. Squeeze some lime juice over the top and then mix to combine.
8. Slice the steak and set aside to serve.
9. To assemble, start with a warm tortilla then spread a heaped teaspoon of the chipotle sour cream on top. Next place 2-3 slices of steak on top with a tablespoon of the charred pineapple salsa. Finish with some diced onion and sliced jalapeno. Serve with some fresh lime and enjoy!