Beef Taco’s with Burnt Onion Cream & Crisp Chili Salsa

Beef Taco’s with Burnt Onion Cream & Crisp Chili Salsa

Makes 4 tacos. 

Beef: 

  • 1 x 350g (12.3 oz) scotch fillet 
     

Burnt Onion Cream: 

  • 1 bunch spring onions, trimmed and cleaned 
  • 30ml (2 tbsp) vegetable oil 
  • 250g (8.8 oz or about 1 cup) crème fraiche 
  • 1 tsp salt 
     

Instructions: 

Step 1. Preheat the KILN to high heat. If using the KILN R Series, ensure rotating stone is turned on. 

Step 2. Place the spring onions onto a metal tray, add the oil and place into the KILN until charred and mostly blackened. Ensure the rotating stone is turned on. If using the KILN S Series, ensure regular turning.  

Step 3. Remove from KILN and allow to cool.  

Step 4. Blend with crème fraiche and salt until smooth. Refrigerate. 
 

Beef Marinade: 

  • 1 clove garlic 
  • 1 small French shallot 
  • 15ml (1 tbsp) vegetable oil 
  • 30ml (2 tbsp) beer 
  • ½ lime, zest and juice 
  • ½ tsp Paella seasoning 
  • 1 tsp salt and cracked black pepper 
  • 1 tsp sugar 
     

Instructions: 

Step 1. Combine the ingredients in a small blender, once mixed coat the steak well. Cover and refrigerate overnight.   
 

Crisp Chili Salsa: 

  • 45ml (3 tbsp) vegetable oil 
  • 12 dried serrano chilies 
  • 4 whole peeled garlic cloves 
  • 1 tsp salt 
     

Instructions: 

Step 1. Heat the oil in a small pan to medium heat.  

Step 2. Add in the chilies and garlic cloves. Fry until the chilies become swollen and crisp, but not black.  

Step 3. Remove with a slotted spoon and allow to cool.  

Step 4. Blend the garlic, chill and oil together, season and set aside.   

 

To Assemble: 

  • 4 corn tortillas, charred over flame 
  • 1 cup (about 30g or 1 oz) baby rocket 
  • 1 cup (about 30g or 1 oz) coriander sprigs 
  • Marinated steak 
  • 30ml (2 tbsp) vegetable oil 

Instructions: 

Step 1. Preheat a cast iron pan in the KILN on high. Ensure the rotating stone is turned on if using the KILN R Series.  

Step 2. Remove and add the oil. Place the steak in the pan and place back into the KILN. Ensure the rotating stone is activated, if using the KILN S Series regular turning is required. Grill for 2 minutes, carefully remove and flip the steak over. Place back in the KILN and grill for 90 seconds, or until medium rare.  

Step 3. Remove and rest on a rack for 5 minutes.   

Step 4. Serve with burnt onion cream, rocket, beef slices, chili salsa, and coriander on tortillas. 

*If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*

*If using the KILN S Series, ensure you regularly rotate the dish when cooking, to avoid burning it*

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