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Aged beef tacos with tarragon salsa and garlic crumb

Strips of tender bavette steak brushed with rich birria butter in warm, homemade tortillas . A fresh tarragon and jalapeño salsa cuts through the richness, while crunchy garlic crumbs add texture. 

Prep: Overnight + 1 hr
Cook: 45 mins
Serves: 4
Dietary: Egg-free, Nut-free
Aged beef tacos with tarragon salsa and garlic crumbBy Jack Croft and Will Murray
From Saturday Kitchen Recipes


Nutri-Score C iconThis recipe has an estimated Nutri-Score of C, meaning a moderate nutritional quality. The birria butter and beef provide saturates, while the salsa and herbs add freshness. Enjoy as an occasional treat.

 

Equipment

Ingredients

For the birria butter

  • 100g unsalted butter
  • 100g beef fat
  • ½ white onion, chopped
  • 1 tsp crushed garlic
  • 1 tsp ancho chilli flakes
  • 1 tsp guajillo chilli flakes
  • 1 tsp arbol chilli flakes
  • ¼ tsp freshly ground black pepper
  • ¼ tsp dried oregano
  • ¼ tsp ground cumin
  • ¼ tsp crushed bay leaves
  • ¼ tsp ground cinnamon

For the tarragon salsa

  • 25g parsley
  • 25g tarragon
  • 4 green jalapeños, de-seeded and chopped
  • 2 garlic cloves, chopped
  • 1 echalion shallot, peeled
  • 1 tbsp capers
  • 1 tbsp green peppercorns
  • 1 tbsp Dijon mustard
  • ½ lemon, zest and juice
  • 1 tsp salt
  • 90ml vegetable oil
  • 1 tbsp Tabasco

For the garlic crumb

  • 2 garlic bulbs, cloves separated and peeled
  • Cornflour, for coating
  • Oil, for frying
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp chicken bouillon powder
  • ¼ tsp citric acid
  • ½ tsp salt
  • 1 tbsp Korean chilli flakes

For the tortillas

  • 375g plain flour, plus extra for dusting
  • 1 tsp kosher or sea salt
  • 1 tsp baking powder
  • 80ml extra virgin olive oil or vegetable oil, plus extra for greasing
  • 240ml warm water

For the bavette steak

  • 1kg bavette beef steak, sliced thinly against the grain into long strips
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 6 lime wedges, to serve

Customise

  • Meat swap: use skirt steak or flank if bavette is unavailable.
  • Herb swap: replace tarragon with coriander for a different flavour profile.
  • Spice swap: Kashmiri chilli flakes work well if you cannot find ancho, guajillo or arbol.
  • Vegan option: replace beef with grilled oyster mushrooms and use a plant-based butter.

Method

Stage 1 – Birria butter (make overnight ahead)

  1. Melt and soften the butter and beef fat in a saucepan over a medium heat. Add the chopped onion and crushed garlic and cook gently for 10–15 minutes, until the onion is soft and translucent but not coloured at all.
  2. Stir in the spices – chilli flakes, black pepper, oregano, cumin, bay leaves and cinnamon. Cook for 2–3 minutes until the mixture becomes wonderfully fragrant. Take the pan off the heat.
  3. Blitz smooth using a stick blender directly in the saucepan. Pour into a clean container or jar and refrigerate overnight. This allows the flavours to infuse and the butter to set firmly.

Stage 2 – Tarragon salsa (while butter sets)

  1. Combine everything in a blender or food processor: parsley, tarragon, jalapeños, garlic, shallot, capers, green peppercorns, mustard, lemon zest and juice, salt, oil and Tabasco.
  2. Pulse briefly until you get a pesto-like consistency. Scrape down the sides a couple of times, but do not over-blend – you want the salsa to stay fresh and vibrant. Taste and adjust seasoning if needed, then refrigerate until serving.

Stage 3 – Garlic crumb (can be done while salsa rests)

  1. Pulse the garlic cloves in a food processor until coarsely chopped. Do not overdo it – you want small pieces, not paste.
  2. Blanch quickly by dropping the garlic into a small pan of salted boiling water for 30–60 seconds. Drain well and spread out on kitchen paper to dry thoroughly.
  3. Coat lightly by tossing the dried garlic with cornflour in a bowl. Shake off any excess – a fine dusting is all you need.
  4. Fry until golden in oil heated to 140C (use a thermometer if you have one). Fry in batches if needed, until the garlic is light golden and crisp. Remove with a slotted spoon and drain on fresh kitchen paper.
  5. Season while warm by mixing the garlic powder, onion powder, chicken bouillon powder, citric acid, salt and Korean chilli flakes in a bowl. Toss the warm garlic crumbs through the seasoning until every piece is evenly coated. Leave to cool completely – they will stay crunchy for days.

Stage 4 – Tortillas (rest while you prep the steak)

  1. Mix the dough in a large bowl: plain flour, salt, baking powder, oil and warm water. Stir until it comes together, then tip onto a lightly floured surface.
  2. Knead for 5 minutes until the dough is smooth and elastic. Cover with a damp cloth and leave to rest for 30 minutes – this relaxes the gluten and makes rolling easier.
  3. Divide into balls weighing about 30g each. Place them on a tray, lightly coat with oil, cover and refrigerate for 1 hour. Chilling makes them easier to press.
  4. Press each ball in a taco press with a light dusting of flour. If you do not have a press, roll them out between two sheets of baking paper.
  5. Cook in a hot, dry frying pan for about 1 minute per side until lightly coloured and cooked through. Stack the cooked tortillas in a clean kitchen towel to keep warm and soft.

Stage 5 – Bavette steak (cook just before serving)

  1. Thread the beef strips onto 6 large skewers, folding the meat onto itself to create thick, even portions. Season generously with salt and black pepper.
  2. Heat your grill, barbecue or a large frying pan until it is very hot. Drizzle the steak skewers with a little olive oil.
  3. Sear the first side for 2–3 minutes until charred and beautiful. Flip and cook for another 2 minutes. Halfway through, brush the skewers generously with the birria butter (you can reheat the butter slightly to make it spreadable).
  4. Cook to your preferred doneness – aim for medium-rare for the best texture. Brush again with birria butter just before taking them off the heat, then rest for a couple of minutes.

Stage 6 – Assemble and serve

  1. Warm the tortillas again briefly in a dry pan or over a gas flame until soft and lightly charred. Place two or three on each plate.
  2. Slide the beef off the skewers and lay the strips onto the warm tortillas. Spoon over a little more warm birria butter – it will melt into the meat.
  3. Top with tarragon salsa and a generous sprinkle of garlic crumb. Serve immediately with lime wedges on the side so everyone can squeeze fresh citrus over their tacos before digging in.

Additional Notes

  • If you prefer a milder crumb, reduce the Korean chilli flakes to ½ tablespoon.
  • The birria butter can be made up to a week ahead and chilled – it also freezes well for up to 3 months.
  • For extra convenience, the tortillas can be made a day ahead and reheated in a dry pan just before serving.

 

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