Barbecue bliss: striploin of beef with tacos and salsa roja. Photograph: Harry Weir Sat Aug 01 2026 - 04:55Serves: 2Course: DinnerCooking Time: 20 minsPrep Time: 20 minsIngredientsFor the salsa roja:4 tomatoes½ red onion, diced1 garlic clove, gratedHandful fresh coriander, chopped, plus extra for garnishJuice of half a lime1 tbs olive oil½ red chilli, dicedSea salt and black pepper1 x thick cut striploin steak½ tbs olive oilSea saltBlack pepperCorn tacos, to serveCharred chimichurri, to serve(For charred chimichurri see this week's roast half chicken with barbecue chimichurri recipe)Start by getting your barbecue to a high heat. To make the salsa roja, remove the seeds from the tomatoes and discard. Dice the tomatoes into small cubes and place in a bowl. Add the diced red onion, grated garlic, chilli, lime juice and olive oil, and season with salt and pepper. Stir to combine, then set aside.Season the steak with olive oil, salt and pepper, then place on the barbecue on a high heat. Cook for four minutes, then turn and cook for three to four minutes on the other side until nicely charred (you can use a probe to check internal temperature: looking for approximately 46 degrees for medium). Remove from the barbecue and allow the steak to rest for 10 minutes.To serve, spoon some salsa roja on to corn tacos. Slice the steak and add a piece on top. Spoon on some charred chimichurri (see this week’s roast chicken recipe) and garnish with some coriander leaves.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.