We at Gold Creatures love us some Mexican food. Anything Mexican inspired and we are down for it! Last year we did and Instagram takeover with Le Crueset SA and this steak taco recipe is one of the recipes we featured. We have already featured the ChipotleJalapeno Relenjos, the Authentic Mexican Paloma cocktail and the Mexican inspired Hot Chocolate. This recipe is super simple & you have to eat these tacos with your hands, which equals guaranteed fun! Check it out below for your next easy dinner party fix!
Condiments & Ingredients
- Guacamole (I cheat and use shop bought, the one from Woolies is perfect, and just add a finely chopped tomato, red onion and some tabasco for a tiny kick!)
- Sour Cream
- Salsa (Super simple, I just chop up some red/yellow peppers, tomato, red onion and some corn. Mix them all together and add some chopped coriander, LOTS of fresh lemon juice, some white vinegar and salt and pepper. I like to make this a couple of hours ahead of time so it has time to marinate)
- Shredded lettuce
- Grated mozzarella
- Roasted baby tomatoes on the vine (find them at Woolies)
- Fillet Steak
- Red onions
Fillet Steak Taco’s
First of all, lemme just say that I know I didn’t add quantities to the list of ingredients because it all depends on your preferences and I believe cooking is an experimental art. Use one ingredient, don’t use another, add an unexpected one to the mix – have fun with it! After all, those are your taste buds you are trying to please!
- On purchasing your fillet steak, remove it from the packaging and let it rest, uncovered in the fridge for a day or two. This will help the aging process and ensure a less bloody, more mature piece of meat.
- Before preparing all of the condiments, season your fillet. Season to personal taste, we usually use a combination of salt, olive oil, pepper, Cajun spice, coriander seeds and lime juice. Set aside to marinade for 15-20 mins.
- Prepare condiments – Salsa, guac, lettuce, sour cream, cheese ect. Be creative here – this is where all the extra taste comes from!
- Pan sear the fillet on high heat until medium rare (don’t forget to add the sliced red onions & vine tomatoes to the pan)
- Let the fillet rest for 7-10 mins before slicing.
- Heat up the wraps
- Slice fillet
- Serve all the different elements to the meal separately and share between your guests. Also, eat with your hands – it’s not real Mexican other wise!
Now I’m not sure if this recipe made an awful lot of sense, so if you have any questions about method or ingredients, please don’t hesitate to ask! We would love to hear from you!
Words & Photos by Keagan Kingsley