Tue, 17 April 2018
Ingredients
· 2 x 200g ribeye ( preferably dry-aged to a minimum of 28 days) seasoned generously in advance 15 mins with sea salt
· 1 pack good quality corn tortillas (8-12 tortillas)
Green Apple Slaw
· 1/4 head of red cabbage shredded
· 1/4 head white cabbage shredded
· 1 x green granny smith apple grated or shredded (core removed)
· 1 bunch scallions tops and tails removed, sliced at an angle
· 1 large bunch coriander chopped roughly including stems
Slaw dressing
· Juice of 2 limes
· 50ml olive oil
· 20ml cider vinegar
· Sea salt
Chipotle Crema
· 200ml tub sour cream
· Bottle of chipotle or other hot sauce
Garnish
· One large handful whole picked coriander leaves
· A couple of red chillies (preferably jalapenos of habaneros), slices at an angle
Method:
1. Combine sour cream and chipotle hot sauce in a small bowl, stir well to combine. Set aside.
2. Heat a BBQ or griddle pan to medium-high heat. Cook steak to medium rare (about 3 mins per side) ensuring it builds up a nice outer crust. Remove steak after 5-6 mins and leave aside to rest on a warm plate.
3. While the steak is cooking whisk together slaw dressing ingredients in a small bowl, set aside.
4 .Combine red and white cabbage, scallions, apple and coriander in a large mixing bowl. Combine with slaw dressing, season with salt and stir gently.
5. For the tortillas heat a flat bottomed pan to a medium to high heat. Cook in a dry pan for 60-90 seconds flipping once. Set aside on a warm plate covered with a warm towel or tortilla warmer.
6. Slice steak crossways into even 2-3mm strips. Toss strips in resting juices to keep moist and add extra flavour.
7. Assemble Tacos:
- place warm tacos on a large serving board or platter
- drizzle chipotle crema across base of taco with a teaspoon (or a from squeezy sauce bottle)
- Add 3-4 steak slices
- Add a small handful of slaw stacked on top of the steak
- Garnish with coriander leaves and sliced red jalapenos
Wed, 17 April 2024
Chef: Eoin Sheehan
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