Beef Onglet Taco, Spring Onion Crema, Salsa & Coriander

by Nud Dudhia (Breddos Tacos)

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 30 minutes, plus at least 1 hour marinating time (up to 2 days is best)

INGREDIENTS

BEEF ONGLET
500g of onglet

100g of butter, or bone marrow (optional)

salt

pepper

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

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