An unexpected marriage of fire and ice. Flame-grilled beef strips, spiced up with a dash of Antipode Électrique for its aromatic intensity and vibrant tingle. Then, softened at the end of the bite by the numbing freshness of Antipode Glacial, like a breeze that calms the fire. The perfect contrast between hot and cold, spicy and soothing—a signature of François Chartier x La Pimenterie. To be enjoyed with pickled red onions, a squeeze of lime, and warm tortillas.
Ingredients:
For the tacos:
-
8 small corn or wheat tortillas
-
250 ml (1 cup) of crumbled feta
-
2 hanger steaks of about 150 g (1/3 lb) each
-
Lemon juice, to taste
-
A few sprigs of fresh cilantro, leaves picked
-
Salt to taste
-
Freshly ground black pepper to taste
For the tea-pickled onions:
-
1 red onion, cut into 0.3 cm (1/8 inch) thick slices, separated into rings
-
250 ml (1 cup) of hot water
-
15 ml (1 tbsp) of smoked black tea Lapsang souchong
-
80 ml (1/3 cup) of rice vinegar
-
1 ml (1/4 tsp) of sugar
-
1 ml (1/4 tsp) of salt
For the tomato and red pepper condiment:
-
1 tomato, seeded and finely diced
-
1 roasted red pepper, peeled and finely diced
-
5 ml (1 tsp) of soy sauce
-
A few drops of toasted sesame oil
-
Salt to taste
-
Freshly ground black pepper to taste
Preparation Steps:
-
Infuse the tea in the cup of hot water for 6 minutes.
-
In a medium saucepan, put the vinegar, sugar, salt, and onions. Bring to a boil. Remove from heat once the sugar has dissolved. Add the tea. Submerge the onion rings in the liquid and let them rest for at least 30 minutes.
-
In a bowl, mix the diced tomatoes, pepper, and soy sauce. Adjust the seasoning. Mix well and set aside.
-
Preheat the barbecue to high heat or a grill pan over high heat. Lightly oil the steaks. Salt and pepper them. Grill for about 2 minutes on each side for a rare cook (depending on thickness). Remove the meat and let it rest in aluminum foil for 5 minutes before slicing into 4 pieces per taco.
-
Place the tortillas on a baking sheet and sprinkle with cheese. Place them under the oven broiler for a few minutes to warm them up.
-
Garnish each tortilla with beef, the tomato/pepper condiment, pickled onions, and fresh cilantro. Drizzle with a little lime juice and enjoy immediately!