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

4
30 minutes

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