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

Indulge in the rich taste of Beef Tacos, enhanced with a unique Burnt Onion Cream and zesty Crisp Chili Salsa. This recipe elevates the classic taco with its tender, marinated steak and smoky flavors.

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

Everdure

Servings

4 Tacos

Indulge in the rich taste of Beef Tacos, enhanced with a unique Burnt Onion Cream and zesty Crisp Chili Salsa. This recipe elevates the classic taco with its tender, marinated steak and smoky flavours.

Ingredients

    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 

    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

    Crisp Chili Salsa

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

    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 

    Directions

      Burnt Onion Cream

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

      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.  

      3. Remove from KILN and allow to cool.  

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

      Beef Marinade

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

      Crisp Chili Salsa

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

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

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

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

      To Assemble

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

      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.  

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

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