Tom Kerridge's Steak Tacos with Pico de Gallo
By M&S Food
Published on 18 May 2026
Tom Kerridge uses M&S Collection British Sirloin Steaks in these tacos for guaranteed deliciousness. Each steak is salt dry aged for at least 30 days, bringing deep, juicy flavour to dishes. Piled into warm, soft tacos then topped with fresh pico de gallo and creamy avocado, it's the perfect mouthful that'll leave you coming back for more.Time and servings
30 minsTotal time
15 minsPrep time
15 minsCooking time
Ingredients
- 2 x 240g M&S Collection British Dry Salt Aged Sirloin Steaks
- 1 tbsp olive oil
- 3 tsp M&S Fajita Seasoning
- 2 beef tomatoes, finely diced
- 1 brown onion, finely diced
- 2 jalapeños, finely diced
- 2 limes, juice only
- 1 tsp extra-virgin olive oil
- 15g coriander, finely chopped, plus extra to serve
- 15g coriander, finely chopped, plus extra to serve
- 2 x packs M&S small soft taco
- 2 M&S Collection Green Velvet Avocados, diced
- M&S Flamin’ Fruit Jalapeño, Bramley Apple and Lime Hot Sauce Hawwwt Sauce
Method
Step 1
Remove the steaks from the fridge. Drizzle lightly with olive oil, season well with salt and pepper, then sprinkle over the fajita seasoning. Leave at room temperature while you prepare the toppings.Step 2
To make the pico de gallo; combine the tomatoes, onion and jalapeños in a bowl. Add the juice of 1 ½ limes, a drizzle of extra virgin olive oil and the chopped coriander. Mix well and season to taste.Step 3
In a separate bowl, toss the diced avocado with the remaining lime juice, season with salt and pepper, then set aside. Chill both until needed.Step 4
Heat a griddle, or frying, pan over a medium‑high heat. When smoking hot, add the steaks fat‑side down first to render and crisp the fat. Lay the steaks flat and cook for 1-2 mins on each side, until nicely charred but still pink in the middle. Remove to a lipped tray and rest for at least 5 mins.Step 5
Heat a frying pan over a medium‑high heat. Warm the tacos for about 10 secs on each side, then transfer to a tray and keep warm in a low oven.Step 6
Slice the rested steak against the grain and arrange on a serving platter. Sprinkle with a little extra coriander. Serve with the warm tacos, pico de gallo, avocado and hot sauce, letting everyone build their own.