Ingredients
Serves 2
- 1 thick striploin of beef (1-1.2kg in weight)
- 8 small Corn tacos
For the paste:
- 2 brown onions, quartered and skin left on
- 4 red chillis
- 6 cloves garlic,
- skin left on
- 2 star anise
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
For the slaw:
- ½ white cabbage, finely shredded
- 1 red onion, finely sliced
- 1 tsp coriander powder
- 1 tsp cumin powder
- Juice of half a lime
- Coriander leaves to garnish
For the chimichurri:
- 5 tbsp olive oil
- 2 green chillies, tops removed
- 1 clove garlic, peeled
- Handful coriander
- Handful flat leaf parsley
- Handful chives
- 3 tbsp capers
- 5 anchovy slices
- Juice of 1 lime
- 3 dried lime leaves (optional)
- Sea salt
Method
- Start by making the paste.
- Preheat your oven to 220c. Place the onions, chillies and garlic on a tray and roast for 30 mins until blackened and charred. Add the spices and return to the oven for 5 further mins.
- Place everything from the tray, skins and all, in a blender and blend to a fine paste. Season with salt and allow to chill. Spread this
- paste onto the beef, you can also marinade it overnight if you have time.
- For the beef, preheat the oven to 80c. Place the beef on a wire rack over a tray, this helps the air circulate around it.
- Place the beef in the oven and stud with a meat thermometer, settling it right in the middle of the beef. Set an alarm for internal temperature of:
- 65c for well done
- 56c for medium
- 50c for medium rare
- 45c for rare
- Depending on the texture of each specific piece of meat, this could take an hour for medium.
- To make the chimichurri, place the olive oil, chillies, garlic, green herbs, capers, anchovies, lime and lime leaves in a blender and blitz to a smooth paste. Season with sea salt and store in the fridge.
- To make the cabbage slaw, place the finely sliced cabbage and onion in a bowl, season with salt, a touch of lime juice and the coriander and cumin powder. Dress the top with some more coriander leaves.
- When the beef reaches your desired temperature, reheat a heavy based pan until it is smoking hot. Add a touch of vegetable oil and colour the beef on both sides until a dark brown crust is formed.
- Place the beef on a board and dress with the chimichurri, then carve, it should be evenly pink from edge to
- edge.
- Serve with the sliced cabbage and red onion slaw in corn tacos.
