A tasty protein hit for athletes and their cheer squad
Each October we host a group of mountain bike enthusiasts who come down for the Cape to Cape MTB event. They have such a great time hitting the trails, and we have an equally great time devising a new menu to keep them energised. We’ve just added pulled beef tacos to the menu at Willow Grill, and plan to include them in their special group menu. There’s plenty of protein and carb to keep an athlete happy.
These would make a great packed lunch but served as a wrap rather than a taco. Our packed lunches are carefully crafted to stay fresh and tasty, even in your backpack on a hot day. We heed Nigella’s advice to “never knowingly undercater” and would rather pack too much than too little.
Anyway, onto the main event. Don’t be daunted by the list of ingredients – the pulled beef is pretty easy, most of the work is done by the slow cooker. And the slaw is pretty easy to bring together – even easier with a G&T in hand. Avocados are in season again and we’re getting $5 bags at the Margaret River Farmers market – so delicious.
All the best if you’re taking part in the Cape to Cape MTB or any of the other adventure sport events happening in the region.
Chef, GM – Stay Margaret River
- 1 tablespoon salt
- 1 teaspoons pepper
- 1 teaspoon chilli powder
- 1 teaspoon garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1kg beef skirt steak
- 1 tablespoon olive oil
- 1 onion, quartered
- 3 garlic cloves
- 1 cup beef stock
- 1 cup water
In a bowl mix together salt, pepper, chilli powder, garlic, cumin and oregano.
Rub mixture all over meat to completely coat.
In a large pan heat olive oil. Brown steak on both sides.
Place in slow cooker. Add onion and garlic. Pour in water and beef stock. Cover and cook on low for 8 hours.
Remove from slow cooker and shred.
- ½ white cabbage
- ½ red cabbage
- 2kg carrot
- 1 x brown onion
- 1 x red onion
Finely slice the cabbage and onion.
Coarsely grate the carrot
Mix together in a bowl
- 3 teaspoons sesame oil
- 3 teaspoons salt-reduced soy sauce
- 2 teaspoons honey
- 2 teaspoons shiraz vinegar
- 1 garlic clove, crushed
To make the dressing, whisk the oil, soy sauce, honey and garlic in a small jug.
Build the dish
- Heat a corn taco in a dry pan until warm and pliable
- Spread with a fresh homemade or store bought salsa
- Add slaw tossed in dressing
- Add pulled beef on top and some smashed avocado
- Sprinkle with sliced jalapeños and top with a squeeze of lime.
- Fold the taco and eat greedily
What’s for dessert?