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

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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Ingredients

Metric

Imperial

Beef onglet

Smoky steak marinade

To serve

Method

1
Make the marinade by adding all the ingredients to a blender and blitzing to a paste
2
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
3
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
4
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
5
Take the steak off the grill and leave it rest for 3 minutes in a warm place
6
In the meantime, warm up the tortillas in a dry frying pan and wrap them in a clean tea towel to keep them warm
7
Slice the steak against the grain (this is important, otherwise it will be stringy) into 2cm slices and sprinkle with sea salt
8
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
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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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