Tacos are beautifully light and perfect for summer, especially when accompanied with rich and tender Grass Fed Bavette Steak, and luxurious lobster. Samphire has a distinctively crispy and salty taste, which is a perfect combination with the hot and fiery green chilli. This innovative take on a surf and turf is easy to make and even easier to eat, these tacos are perfect for al fresco cooking on a beach, with the lapping waves providing the perfect dinnertime soundtrack.
Bavette Steak & Lobster Tacos with Pickled Samphire, by Gill Meller
Ingredients
Method
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Start by making the tortilla dough. Place the flour, baking powder and fine seasalt into a bowl and whisk them together to combine. Combine the water and the oil and add this to the flour. Turn everything together until it forms a dough. Knead the dough for a few minutes until it’s smooth and even.
Cover the dough and leave it to rest.
Get a nice hot fire going. You want a bed of glowing embers giving out a good high heat. Divide the dough into 8 equal pieces, then shape them all into nice round balls. Roll out the tortilla on a floured surface. They should be about 12 – 15cm wide. Set a small heavy frying pan down over the fire. When it’s hot, start cooking the tortilla, one at a time. Lay them into the pan and cook for 45 seconds – 1 minute on each side or until they are beginning to take on spots of colour.
If you’re using seaweed it’s best to give it a quick wash so it’s not too dry.
Wrap the seaweed round the lobster. You’re trying to surround the shell so that when you sit it down over the fire the steam gets trapped and it cooks more evenly. Put the lobster on the grill and cook turning regularly for 15 to 20 minutes or until the shell has changed from the blackish blue to orangey red.
Meanwhile trickle the steak with the olive oil and sprinkle over the cumin seeds and chilli flakes. Season all over with salt and pepper. Lay the steak down on the grill over a nice hot part of the fire and let it cook for 3 - 4 minutes on each side. You want to caramelise the outside of the beef, but keep it lovely and juicy in the middle, so don’t over do it. While the steak and lobster are resting, combine the samphire with the vinegar, sugar and chopped coriander.
To serve, split the lobster and remove the meat from the tail. Crack the claws and pick out the meat from there too. Cut the steak across the grain into 1 – 2 cm thick slices. Lay a few strips of steak down on a warm tortilla. Pile on a small handful of lobster meat and top with a scattering of samphire. Spoon over a little sour cream and finish with a pinch of extra chilli flakes, if you like.
