Steak tacos with Saint Agur sour cream and pickled shallots


First published in 2020
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Pickled shallots

  • 1 banana shallot, finely sliced into rings
  • 80ml of red wine vinegar
  • 80ml of water
  • 50g of sugar

Saint Agur and spring onion cream

To serve

  • 8 corn tortillas
  • 1 chicory, leaves shredded
Bring the steaks out of the fridge and season with a good amount of salt, pepper and dried oregano on both sides. Set aside to come to room temperature before cooking
Begin by making the pickled shallots. Heat the red wine vinegar, water and sugar in a pan and stir to dissolve the sugar. Add a pinch of salt and take off the heat
Once cooled, add the shallot rings and leave to pickle for at least 30 minutes. Leftovers can be stored in the pickle solution indefinitely
To make the charred spring onion and blue cheese cream, place a frying pan over a very high heat. Once the pan is smoking, add the spring onions and cook until charred on all sides
When ready, the spring onions will be softened all the way through. Roughly chop then add to a blender with the sour cream. Blend into a rough sauce
Transfer to a bowl and stir in the Saint Agur Crème. Taste and season with salt and pepper
Pat the steaks lightly with kitchen roll to remove any moisture the salt has drawn out. Place two large frying pans over a high heat and, once smoking, add a drizzle of vegetable oil. Gently lay the steaks into the pans and cook for two minutes, then flip and cook for one or two minutes more for a rare or medium-rare finish
Remove the steaks from the pans and leave to rest in a warm place for 3 minutes before slicing
Heat the tacos in a hot dry pan then begin layering up. Add a spoonful of Saint Agur and spring onion cream then pile up with steak, slices of chicory and pickled shallots
First published in 2020
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