Seared Beef Tacos
We’ve been following UCOOK‘s in-house chef, Carey Erasmus, for a while now. Whether she’s whipping up dishes for their tasty videos or creating recipes for their running menus, she manages to make all of her meals look so hearty and appealing. As she’s UCOOK’s Chef of the Week, we decided to give her Beef Tacos a spin, and weren’t disappointed.
First off, the recipe was super easy to follow, and before we’d even tasted the dish, we knew just how satisfying the onion, steak, chimichurri, lemon and creme fraiche would taste together. We love anything pickled, which is why we chose to keep a little of the pickling liquid, and tossed the cabbage and mint through it too before plating up.
We cooked our steak-medium rare as it’s a little juicier, about 2-3 minutes per side. Try not to cut into it too much, as this will dry it out a little (as an impatient cook, that’s something I’m always tempted to do). We then moved onto the charring of our wraps. You know how much we love charring, whether it’s vegetables, fish or bread. It just adds a totally new flavour dimension that we didn’t know we needed until we started doing it. Just be careful not to get trigger-happy and char the wraps too much as they might crack. To end off, the chimichurri added some spicy flavour, while the pickled veg added a fresh tang and the creme fraiche added a touch of comfort which left us wanting seconds (too bad we ate them all in round one).
Carey’s got a few dishes on the menu this week, and you can order them here.
- 4 Tortilla Wraps
- 1 Onion, thinly sliced
- 20ml Red Wine Vinegar
- 150g Red and White Cabbage, shredded
- 320g Rump Steak
- 40ml Pesto Princess Chimichurri
- 5g Mint, chopped
- 1/2 Lemon
- 50ml Cremé Fraiche
- Place your thinly sliced onions in a bowl large enough to fit all your cabbage along with your red wine vinegar, stir to combine and set aside.
- Place a non-stick pan over a medium heat. Rub your rump steak with olive oil and season generously with salt and pepper. When your pan is hot, add your steak – fat side down – to render the fat crispy and cook for 2-4 minutes per side. Once cooked to your preference let the steak rest on a wooden chopping board for 5 minutes before slicing.
- To a small bowl add your chimichurri, a squeeze of lemon and a splash of olive oil. Taste to test and season with salt and pepper. If you find the flavour too tangy, add your cremé fraiche and stir to combine. Alternatively, you can keep the chimichurri and cremé fraiche separate.
- When you’re ready to plate, return your pan to medium heat and heat through your tortillas (one at a time) until lightly golden, 30 seconds to 1 minute per side.
- Drain and discard the pickling juice from your onions and toss with mint. Add your shredded cabbage and toss to combine. Season with salt and a drizzle of olive oil.
- To plate your wraps; place a wrap on a plate and drizzle with chimichurri dressing and cremé fraiche, add some cabbage and pickled onion, layer on some sliced steak and finally sprinkle over some remaining mint. Fold your tortilla in half.