Beef onglet taco with spring onion crema, morita salsa and coriander

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This onglet steak taco recipe is Nud Dudhia's very own take on a classic carne asada, packed with smoky flavour from a good long marinating in a hefty blend of chipotle chilli powder, beer, citrus and coriander. Add a spoonful of spring onion crema and burnt morita chilli salsa to complete the dish for a creamy, spicy finish.

First published in 2017
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Beef onglet

Smoky steak marinade

To serve


Make the marinade by adding all the ingredients to a blender and blitzing to a paste
Rub the marinade all over the onglet and leave to marinate in the fridge, covered, for at least an hour and up to 2 days
When you're ready, get a grill (or pan) as hot as you can for about 5 minutes over a high heat. Once smoking hot, add the steak and cook until it's charred on the outside and medium rare on the inside, for about about 3 minutes on each side
If you want the full fat version, add a knob of butter or even bone marrow to the steak while cooking and allow it to melt and bubble. This adds an incredibly delicious rich flavour
Take the steak off the grill and leave it rest for 3 minutes in a warm place
In the meantime, warm up the tortillas in a dry frying pan and wrap them in a clean tea towel to keep them warm
Slice the steak against the grain (this is important, otherwise it will be stringy) into 2cm slices and sprinkle with sea salt
Spread a spoonful of the spring onion crema onto the taco, then add a few mizuna leaves and top with a few slices of steak. Spoon over the burnt morita chilli salsa and finish with coriander leaves, flowers, a drizzle of olive oil and a wedge of lime to serve
First published in 2017

Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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