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.
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Ingredients
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Smoky steak marinade
- 1 garlic bulb, all cloves peeled
- 1/4 onion, peeled
- 4 spring onions, roughly chopped
- 2 tbsp of chipotle chilli powder, or smoked paprika
- 1 tbsp of black pepper, freshly ground
- 2 jalapeños
- 1/2 bunch of coriander
- 180ml of beer
- 1 orange, zested and juiced
- 1 grapefruit, zested and juiced
- 3 limes, zested and juiced
- 1 tbsp of sea salt
- 1 tbsp of sugar
- 2 tbsp of rapeseed oil, or groundnut oil
To serve
- 16 corn tortillas, best quality, 12–15cm
- mizuna, or rocket
- sea salt
- 2 limes, quartered
- coriander leaves
- coriander flowers
- extra virgin olive oil, extremely good quality
SAVE RECIPE
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
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