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Prep 45 minutes
Total 2 hours 45 minutes
Serves
US | Metric
Ingredients
STEAK AND MARINADE
  • 600 g Onglet or Bavette steak
  • 120 ml Oil - I used Avocado
  • 120 ml White vinegar
  • 120 ml Lime juice
  • 120 ml Orange juice
  • 4 tsps Garlic minced
  • 5 tbsps Jalapeño chopped fine
  • Small Handful fresh coriander choopped
  • 3 tsps Salt
  • 1½ tsps Coriander ground
  • 1 tsp Cumin ground
  • 1½ tsps Black pepper
  • 1½ tsps Chilli powder
MEXICAN SALSA
  • 3-4 Chipotle Chillis in adobo sauce - I used @lacostenauk
  • 3 Spring onions
  • 4 Garlic cloves
  • 4 Large tomatoes chopped
  • 1 Small red onion
  • 1 Small bunch coriander chopped
  • Juice 1 lime
  • Splash of olive oil
  • Salt & Pepper
GUACAMOLE
  • 2 Avocados cut into small squares
  • 1 Tomato deseeded and diced small
  • 2 Spring onions chopped fine
  • Handful coriander chopped
  • 1 Chilli chopped fine
  • 1 Lime juiced
  • Salt & Pepper
  • TO SERVE: Corn tortillas, Sour cream, Lime wedges
Carne Asada Steak Tacos Carne Asada Steak Tacos
Carne Asada Steak Tacos
With Mexican Salsa, Guacamole, Caramelised Onions and Sour Cream

This meal is my idea of heaven... was so packed with zing and flavour... the Bavette steak is marinated in lime juice, orange juice, loads of garlic (coz you know I lovvvve it), fresh jalapeños, vinegar and ground spices like coriander, cumin, pepper and chilli powder.


The zingy Mexican salsa is so easy and is blitzed in the food processor, the guac and sour cream give that creaminess and I added some delicious caramelised onions to accompany it all.  Seriously lip-smacking good!!


I made the caramelised onions by sweating some sliced onions down with some oil in a saucepan with a pinch of salt for 30 minutes on low heat stirring often until soft and golden.  Then add 2 tbsps of brown sugar and a dash of balsamic vinegar and cooked them for a further 5 minutes or so until everything dissolved and was beautifully sticky and sweet.


METHOD

  1. In a bowl whisk together all marinade ingredients
  2. Marinate the steaks with 2/3 of the marinade for 2 hours
  3. For the guacamole, mix all ingredients in a bowl, taste and adjust seasoning to your liking, set aside
  4. Blitz salsa ingredients in a food processor, taste and adjust seasoning to your liking, set aside
  5. Put the remaining marinade in a small saucepan over medium high heat and bring to a boil for about 5 minutes, it will thicken as it cooks, turn off the heat and set aside
  6. Heat the BBQ to a temperature of 280℃ or heat a grill pan until very hot
  7. Place the steaks on the grill and cook until charred well on one side, flip and cook for another few minutes, total time would be about 12-15 minutes depending on how you like your steak cooked, set aside to rest
  8. Heat the tortillas on the grill until softened and starting to brown, you can wrap them in foil to stay warm as you finish each one
  9. Slice the steaks AGAINST the grain into small thin strips
  10. Place the steak into a bowl and add the cooked marinade, mix well
  11. Dish up the tortillas with sour cream, guacamole, Mexican salsa, steak pieces and caramelised onions
  12. Alternatively serve buffet style for everyone to make their own tacos
  13. Serve immediately and enjoy!
Carne Asada Steak Tacos Carne Asada Steak Tacos
Carne Asada Steak Tacos
With Mexican Salsa, Guacamole, Caramelised Onions and Sour Cream

This meal is my idea of heaven... was so packed with zing and flavour... the Bavette steak is marinated in lime juice, orange juice, loads of garlic (coz you know I lovvvve it), fresh jalapeños, vinegar and ground spices like coriander, cumin, pepper and chilli powder.


The zingy Mexican salsa is so easy and is blitzed in the food processor, the guac and sour cream give that creaminess and I added some delicious caramelised onions to accompany it all.  Seriously lip-smacking good!!


I made the caramelised onions by sweating some sliced onions down with some oil in a saucepan with a pinch of salt for 30 minutes on low heat stirring often until soft and golden.  Then add 2 tbsps of brown sugar and a dash of balsamic vinegar and cooked them for a further 5 minutes or so until everything dissolved and was beautifully sticky and sweet.

favorite
print
like
Prep 45 minutes
Total 2 hours 45 minutes
Serves
US | Metric
Ingredients
STEAK AND MARINADE
  • 600 g Onglet or Bavette steak
  • 120 ml Oil - I used Avocado
  • 120 ml White vinegar
  • 120 ml Lime juice
  • 120 ml Orange juice
  • 4 tsps Garlic minced
  • 5 tbsps Jalapeño chopped fine
  • Small Handful fresh coriander choopped
  • 3 tsps Salt
  • 1½ tsps Coriander ground
  • 1 tsp Cumin ground
  • 1½ tsps Black pepper
  • 1½ tsps Chilli powder
MEXICAN SALSA
  • 3-4 Chipotle Chillis in adobo sauce - I used @lacostenauk
  • 3 Spring onions
  • 4 Garlic cloves
  • 4 Large tomatoes chopped
  • 1 Small red onion
  • 1 Small bunch coriander chopped
  • Juice 1 lime
  • Splash of olive oil
  • Salt & Pepper
GUACAMOLE
  • 2 Avocados cut into small squares
  • 1 Tomato deseeded and diced small
  • 2 Spring onions chopped fine
  • Handful coriander chopped
  • 1 Chilli chopped fine
  • 1 Lime juiced
  • Salt & Pepper
  • TO SERVE: Corn tortillas, Sour cream, Lime wedges

METHOD

  1. In a bowl whisk together all marinade ingredients
  2. Marinate the steaks with 2/3 of the marinade for 2 hours
  3. For the guacamole, mix all ingredients in a bowl, taste and adjust seasoning to your liking, set aside
  4. Blitz salsa ingredients in a food processor, taste and adjust seasoning to your liking, set aside
  5. Put the remaining marinade in a small saucepan over medium high heat and bring to a boil for about 5 minutes, it will thicken as it cooks, turn off the heat and set aside
  6. Heat the BBQ to a temperature of 280℃ or heat a grill pan until very hot
  7. Place the steaks on the grill and cook until charred well on one side, flip and cook for another few minutes, total time would be about 12-15 minutes depending on how you like your steak cooked, set aside to rest
  8. Heat the tortillas on the grill until softened and starting to brown, you can wrap them in foil to stay warm as you finish each one
  9. Slice the steaks AGAINST the grain into small thin strips
  10. Place the steak into a bowl and add the cooked marinade, mix well
  11. Dish up the tortillas with sour cream, guacamole, Mexican salsa, steak pieces and caramelised onions
  12. Alternatively serve buffet style for everyone to make their own tacos
  13. Serve immediately and enjoy!