Ginger Citrus Rib-Eye Steak Soft Tacos (Steak Taco Recipe)
My husband Lulu is a huge 49ers fan. Being French, I've had to start from scratch and learn a lot about American football. I've actually started enjoying watching the games, though I wish they wouldn't hit each other so hard! We watched the incredible playoff game last weekend and Lulu was screaming for joy when Alex Smith connected with Vernon Davis for the winning touchdown. The 49ers face the New York Giants in the NFC Championship this weekend, and Lulu is looking forward to watching the Niners advance to the Super Bowl.
We're having some people over to watch the game, so I created a meal that would fit the party, but with my own personal touch. For the main course, I made small plates of rib-eye steak soft tacos. To start, I seared the steaks after applying a ginger citrus rub. Once the steaks have a good crust, I glazed the meat with a spicy peach chutney. The soft tacos itself is layered with peach chutney, pickled mushrooms, sliced beef steak, shrimp and sour cream. The flavors were amazing and making this dish gave me plenty of ideas for what to serve for the Super Bowl when Lulu has all his buddies (and wives) over. I'll share some of the dishes I come up with over the next couple of weeks.
I used La Cense Beef in this dish, and if you want to recreate it for your own Super Bowl party, La Cense is offering a special deal to Pham Fatale readers. You can get $20 off 8 10-ounce Ribeye Steaks, plus 1 lb of free meatballs, all with free shipping ($157.48)! If that's too much meat for you, La Cense is also offering $10 off 4 10-ounce Ribeye Steaks ($71.24). La Cense Beef is 100% grass fed, with no hormones or antibiotics. I've had the privilege of trying their Prime Rib Roast as well as the Ribeye, and the flavor is out of this world. It's truly nothing like the beef you get from your local supermarket. So if you're planning to do something special for the Super Bowl, or if you just want to have a really nice steak dinner, definitely take advantage of this deal.
Yields: 6 servings3 (10-ounce) rib-eye steaks
1 (2-inch) piece fresh ginger, peeled and finely diced
3 lemons, zested and freshly squeezed
4 sprigs thyme, chopped
1 teaspoon smoked paprika
1 teaspoon cayenne powder
½ teaspoon black pepper, coarsely ground
4 tablespoons canola oil
½ red onion, thinly sliced
½ cup spicy peach chutney
2 cloves garlic, finely minced
1 teaspoon sea salt (or regular salt)
3 sheets whole grain sangak bread (or regular soft tacos), slightly toasted
2 tablespoons sour cream
1 cup button mushrooms, sliced
1 dozen shrimp sautéed in ginger and drizzled with lemon juice, optional
4 sprigs curley parsley, for garnish
Pickling mushrooms: Drizzle the mushrooms with ½ teaspoon ginger, 1 tablespoon lemon juice and 1 tablespoon oil. Sprinkle with 1 pinch of thyme. Season with salt and pepper. Mix well and set aside.
Making the steak rub: In a bowl, combine the lemon zest, ginger, thyme, paprika, cayenne powder and black pepper.
Cooking the steaks:
Drizzle the steaks with lemon juice. Pat dry using paper towels. On a large platter, rub the beef with the ginger citrus rub. Add the minced garlic. Drizzle about 1 tablespoon canola oil, chill and allow to marinate for at least 15 minutes.
Remove the beef from the refrigerator so it returns to room temperature.
Pat the meat dry one more time. Sprinkle with salt on both sides.
In a regular frying pan, heat the oil and add the red onions. Cook over low heat until softened (that way the oil is fragrant). Transfer the onions to a plate, leaving as much oil as possible in the pan. Increase the heat until the oil is really hot, almost to the smoking point. Using tongs, place the beef in the pan (over high heat) and cook for 2-3 minutes. It's important that you do not pierce the meat so it remains moist and tender. You want to create a nice outer crust. Flip the meat on the other side. Grill for another 3 minutes. Transfer to a plate.
Return the red onions to the pan and add the peach chutney. Cook over low heat. Return the steaks with their juice. Make sure each steak is well coated with the onions and chutney. Turn off the heat.
Remove the steaks from the pan, cover with a piece of aluminum foil and let the meat sit for at least 10 minutes before slicing. Slice thin and transfer the beef to a platter.
Note: Make sure the steaks are sliced against the grain, so the meat remains tender.
Create 6 6-inch disks of bread.
Spread a thin layer of peach chutney and red onions. Fan the mushrooms and the beef slices. Garnish with a dollop of sour cream, top with 2 shrimp (if used) and decorate with parsley. Serve immediately.
Fold in half and bon appétit!
If you follow me on Twitter and Facebook, you know I spent the last three days at the Fancy Food Show in San Francisco. I came back exhausted (my feet are killing me!) but found out about the new trends and products for 2012, and my head is full of ideas for new recipes. I used GVO sour cream, Bourbon Barrel smoked paprika, California Lavash whole grain sangak bread and delicious grass-fed beef from La Cense Beef in this dish.
There are other cuts of steak that are likely to produce tender results, as opposed to those cuts that won’t. Sirloin, filet, porterhouse, T-bone, New York strip will all make a tender steak cooked this way, whereas things like flank steak or other more fibrous cuts would not.
I received the hot peach chutney from my friend Laura. If you don't have a friend like Laura, or can't find peach chutney at your local market, you can always try using other sweet chutneys such as mango or tamarind.
For a nice surf and turf, I also added shrimp sautéed in ginger.
Published By: on January 19, 2012.