Chef and food writer Claire Thomson has crafted this wonderful family favourite recipe using our magnificent grass fed beef bavette. Ideal for getting kids into the kitchen and building their confidence.
A whole Pipers Farm bavette steak, removed from fridge for at least 30 minutes before cooking
2 tins of Hodmedod’s red kidney beans, drained and rinsed
1 red pepper, destemmed, deseeded, and cut into 6
10 cherry tomatoes or 2 regular sized tomatoes, cut in half
4 cloves garlic, peeled and whole
2 tsp smoked paprika, sweet or hot, to your liking
1 tsp ground cumin
250g masa harina (maize flour), or use shop bought tortilla wraps
1 red onion, peeled and 1/2 thinly sliced, 1/2 cut into 1cm slices
Small bunch of coriander, leaves roughly chopped
Salt and freshly ground black pepper, to taste
To serve (this is all optional, use according to your taste)
1 – 2 avocados, peeled and cut into slices
Fresh chilli, finely sliced, to taste
Chilli flakes or hot sauce, to taste,
150g sour cream
In a frying pan dry fry the thickly sliced onion, pepper, tomatoes and whole cloves of garlic, turning from time to time, until blistered and blackened in places. Remove from the heat and set aside to cool a little.
Put the thinly sliced red onion in a small bowl and cover with boiling water. Leave for 10 minutes before draining, adding a big pinch of salt and the juice of 1 lime. Set aside in a bowl to serve.
Make the tortilla dough; in a mixing bowl mix the masa harina flour with 300ml warm water and stir to combine. The dough should be soft and chalky and have the consistence of freshly made play dough. Cover and set to one side for a few minutes, then check consistency adding more water or masa if needed. Cover and leave to one side.
Blend the blistered onion, peppers, tomato and garlic to a coarse paste with the spices, the juice of 1 lime and a good pinch or two of salt and some black pepper. Fry the paste in 3 tbsp oil for 5 minutes to thicken slightly and for the flavours to meld. Remove from the heat and add the drained beans, 1/2 the coriander and check the seasoning, adding more salt and pepper to taste, and place in a serving bowl.
Pre heat the bbq or griddle pan to very hot. Pat dry the bavette with some kitchen towel or a clean cloth and season generously with some coarse or flaky salt. Grill the bavette for around 3 – 4 minutes on each side, more or less to your liking, turning the steak mid-way through each time to ensure more grill marks. Remove from the heat and rest the meat on a serving plate.
Break off small balls of masa dough, about the size of a small clementine and press into a thin, even round, about ¼ cm thick and around 8cm in diameter. Alternatively use a tortilla press, if you have one.
With the grill or BBQ still very, very hot cook the tortillas directly on the grills, or use a solid top attachment, until toasted with nice spots of colouring to each side of the tortilla. Work in batches, setting the cooked tortilla aside on a plate wrapped with a clean cloth or tea towel. Proceed until you have used all the tortilla dough.
To serve, slice the steak into thin slices across the grain, we like ours pretty rare (the long rest time should mean your steak is perfectly pink and juicy) and have each person assemble their own taco. Fill with a spoonful of the bean salsa then top with slices of steak, pickled red onion and the remaining coriander along with a combination of avocado, chillies, chilli flakes or hot sauce and sour cream (if using).