Steak tacos with Saint Agur sour cream and pickled shallots
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Blue cheese and steak is a classic combination, so we thought why not wrap them up in a taco? The rib-eye steak is flavoured with dried oregano for a nod to Mexican flavours, while Saint Agur Crème is blended with charred spring onions for a smoky finish. Ready in under an hour, these are a real mid-week meal crowdpleaser.
First published in 2020
Ingredients
Metric
Imperial
Steak
- 4 rib-eye steaks, 300g each and 1.5cm thick
- flaky sea salt
- black pepper
- dried oregano
- vegetable oil
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
- 1 bunch of spring onions, washed
- 100g of sour cream
- 100g of Saint Agur Crème
- salt
- pepper
To serve
- 8 corn tortillas
- 1 chicory, leaves shredded
SAVE RECIPE
Method
1
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
2
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
3
Once cooled, add the shallot rings and leave to pickle for at least 30 minutes. Leftovers can be stored in the pickle solution indefinitely
4
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
5
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
6
Transfer to a bowl and stir in the Saint Agur Crème. Taste and season with salt and pepper
7
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
8
Remove the steaks from the pans and leave to rest in a warm place for 3 minutes before slicing
9
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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