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Scotch Beef Ribeye Tacos

Recipe

Spicy Mexican flavours combined with stunning Scottish cream make these Scotch Beef Tacos a real treat.

Serves: 2-4 people   |   Prep time: 30-45 minutes   |   Cooking time: 2-10 minutes (depending on steak preference)

Mexican   |   Main   |   Scottish Creations by Kirsten

  

Ingredients

  • 2 x Ribeye steaks
  • 8 x Soft tacos

For the Zesty steak marinade:

  • 2 tbsp Vegetable oil
  • Juice of half an orange
  • Juice of 1 lime
  • 2 tsp Dried oregano
  • 2 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic granules
  • 2 tsp light brown sugar
  • 2 tsp Chilli powder

For the Taco sauce:

  • 135g Tomato puree
  • 200ml Water
  • 75ml Cider vinegar
  • 5g Chilli powder
  • 10g Cumin
  • 7g Garlic granules
  • 5g Onion granules
  • 5g Smoked paprika
  • 2g Ground ginger
  • 15ml Vegetable oil
  • 45g Light brown sugar  

For the Lime crema:

  • 225ml Scottish double cream
  • 1ml Lime juice
  • 1g Lime zest
  • 10g Garlic puree
  • A pinch of salt (to taste)  

For the Mixed salad:

  • 1 x Iceberg lettuce
  • 1 x Tomato (or as many as you prefer)
  • 1 x Avocado
  • 1 x Red onion
  • 1 x Tin sweetcorn
  • 1 x Tin black beans
  • 1 x Jar pink pickled onions (or as many as you prefer)  

  

Method

For the Zesty steak marinade:

  1. Juice half an orange and a lime.
  2. Add together all ingredients listed for the marinade.
  3. Pour marinade over your chosen steaks (I am using Ribeye) and ensure both sides are coated.
  4. Chill for minimum 2 hours or up to 24 hours.

Cooking the Steak:

  1. Heat some oil in a frying pan until hot and almost smoking.
  2. Add steaks to the hot pan on a high heat and cook 1-3 minutes each side (depending on how rare-well done you prefer).
  3. Remove from heat and allow steaks to rest 5 minutes before slicing.
  4. Slice steaks into strips to serve.

For the Taco sauce:

  1. Add all ingredients to a saucepan.
  2. Heat gently, stirring frequently until all ingredients become a sauce.
  3. Serve drizzled on top of beef strips.

For the Lime crema:

  1. Zest and juice one lime.
  2. Blend all ingredients together.  
  3. Chill until ready to use.

For the Mixed salad:

  1. Shred some iceberg lettuce, dice some tomato and red onion, avocado, sweetcorn and some black beans to serve alongside, pink pickled onions also add a pop of colour.

Assembling the Tacos:

  1. Heat Tacos in microwave for 15 seconds.
  2. Add your salad mix to the bottom of the taco.
  3. Place some sliced beef on top of your salad.
  4. Drizzle over some taco sauce.
  5. Add a dollop of lime crema to the top.