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. 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.

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.  

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. 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. 

*Ensure you deactivate the rotating turntable when inserting and removing dish from the oven*

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