Steak Main

Tacos de Carne Asada

Name: Tacos de Carne Asada
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 x 400g rib-eye steaks (bone in), at room temperature; 8 white corn tortillas; 1/2 cup shredded iceberg lettuce; Sour cream, coriander leaves, thinly sliced radish (we used watermelon radishes), and lime wedges, to serve; 1 avocado, chopped; 1 bunch coriander, leaves picked; 1 small red chilli, chopped; 1/2 small garlic clove, chopped; 1 Asian (red) eschalot, chopped; Juice of 2 limes; 1 tomato, finely chopped; 1 red onion, finely chopped; 1/2 bunch coriander, leaves picked, finely chopped; Juice of 1/2 a lime

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by Heston Blumenthal

Food innovator, Head Chef at The Fat Duck, Legend

Oct 01, 2017

The ultimate summer barbecue recipe. Be sure to serve with good friends and good times.

2 x 400g rib-eye steaks (bone in), at room temperature
8 white corn tortillas
1/2 cup shredded iceberg lettuce
Sour cream, coriander leaves, thinly sliced radish (we used watermelon radishes), and lime wedges, to serve

Guacamole

1 avocado, chopped
1 bunch coriander, leaves picked
1 small red chilli, chopped
1/2 small garlic clove, chopped
1 Asian (red) eschalot, chopped
Juice of 2 limes

Pico de gallo

1 tomato, finely chopped
1 red onion, finely chopped
1/2 bunch coriander, leaves picked, finely chopped
Juice of 1/2 a lime

Method

1.

For the guacamole, whiz all ingredients in a food processor until smooth. Cover surface with plastic wrap and chill until needed.
2.

For the pico de gallo, combine all ingredients in a bowl. Chill until needed.
3.

Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 10-11 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C), or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest.
4.

Meanwhile, grill tortillas for 1 minute each side or until warmed through, then wrap in a clean tea towel to keep warm.
5.

Spread warm tortillas with guacamole and top with sliced beef, lettuce, pico de gallo and sour cream. Add coriander and radish, and serve with lime wedges.