Recipe by Dominique Rizzo – Putia Pure Food Kitchen Banyo
Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire people to make a change for the better while still loving their food.
As a Chef, Author and Presenter Dominique’s aim is to inspire people to cook with fresh, seasonal and local produce.
This recipe for tortillas with grilled spiced sirloin, lime slaw salad, and ale and onion jam is a fantastic way to enjoy good quality meat, Mexican style.
Prep time: 20 mins
Cook time: 30 mins
- 6 small Corn or wheat tortillas
- 2 (200g) wagyu sirloin steaks, a good pinch salt
- ¼ tsp course ground pepper
- ¼ tsp cumin seeds
- Olive oil
Slaw Salad Ingredients
- ¼ head green cabbage, cored
- ¼ head red cabbage, cored
- 1 carrot, peeled and shredded
- ½ cup coriander leaves and stalks roughly chopped
- ½ lime, juiced (the remainder of the lime you can slice and serve with the beef)
- 1 tablespoon olive oil
Onion Jam Ingredients
- 1kg onions
- 3 garlic cloves
- 60g butter
- 2 tbsp olive oil
- 80g brown sugar
- 1 tsp fresh thyme leaf
- Pinch of chilli flakes
- 300ml dark ale
- 140ml red wine vinegar
- 80ml maple syrup
For the sirloin, combine the salt, pepper and the cumin seeds in a grinder and crush. Sprinkle this over the steaks and then rub in a small amount of oil.
Heat a frypan over moderate heat and sear off the steaks for 4 minutes on each side. Remove the steaks to a plate and allow them to rest for 5-10 minutes covered with foil.
Meanwhile, shred the cabbages and the carrot using a mandolin, food processor of with a knife. Toss them together and then mix with the coriander and the combined lime juice, olive oil and seasoning. Set the salad aside.
For the ale and onion jam that makes about 2 cups – Halve and thinly slice the onions, then thinly slice the garlic.
Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter.
Sprinkle over the sugar, thyme leaves, chilli flakes and salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for about an hour, stirring occasionally. The onions are ready when all their juices have evaporated; they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon.
Pour in the ale, vinegar and maple syrup and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds and the syrup has thickened. Cool in the pot before using.
To serve, slice the meat thinly across the steaks and lay it onto the tortillas, top with the dressed salad and some of the onion jam. Garnish with more coriander and a squeeze of lime.