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Export 17 ingredients for grocery delivery
Step 1
MAKE THE QUICK PICKLED CABBAGE: Mix the vinegars, sugar, and salt together in a small bowl. Add the thinly shredded cabbage and allow to sit for an hour (or more).
Step 2
Remove the steak from the fridge and allow to come to room temperature.
Step 3
MAKE THE AJI GREEN SAUCE: Add sour cream, mayonnaise, cotija cheese, lime juice, aji amarillo paste, black mint paste, salt, garlic, and 1/4 cup cilantro (if using) to a blender and blitz it up. Taste and adjust if necessary.
Step 4
GRILL THE STEAK: Preheat the barbecue to HIGH. Brush steak with oil and season both sides liberally with salt. Grill steak until golden brown and slightly charred (4-5 minutes) then flip and grill another 3-5 minutes (see steak chart).
Step 5
Rest the steak (loosely covered with foil) for 5 minutes.
Step 6
While the steak is resting, fry the eggs in a bit of butter and olive oil. Heat pan on med-high and carefully crack the eggs into the pan. Season with salt and pepper. Cover with a lid and cook eggs until the edges become 'lacy' but the yolk is still bright yellow and runny (or a bit longer for medium eggs, if preferred).
Step 7
Heat the tortillas in a frying pan until they soften and change colour.
Step 8
Serve tacos with pickled cabbage, chopped cilantro, extra cotija cheese, and Aji Green Sauce.
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