Rib Eye Tacos With Onion Jam And Horseradish Crème Fraîche Recipes

RIB-EYE TACOS WITH ONION JAM AND HORSERADISH CRèME FRAîCHE

Steps:

• For horseradish crème fraîche:
• Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For onion jam:
• Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)
• For tacos:
• Preheat oven to 350°F. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish crème fraîche. Garnish with cilantro sprigs.

LIME-MARINATED RIB EYE TACOS

Steps:

• The relish--put the onions, cilantro, orange and lime juice, vinegar, and salt in a small bowl.
• Mix well to combine; cover and leave to marinate in the refrigerator for at least 4 hours, but preferably overnight.
• Return to room temperature before serving.
• Steaks--combine the lime juice, cumin, and salt in a shallow dish large enough to hold the steaks in a single layer.
• Add the steaks and toss to coat evenly.
• Cover and leave to marinate in the refrigerator at least 4 hours, but preferably overnight.
• Return to room temperature before cooking.
• Heat the oil in a grill pan/griddle set over high heat or preheat the barbecue.
• Cook the steaks for 4-5 minutes on each side depending on the thickness of the steaks.
• Season lightly with salt and let stand for 5 minutes before slicing thinly on the diagonal.
• To serve, spread each tortilla with a thin layer of guacamole.
• Add a generous helping of steak and top with a spoonful of onion relish.
• Serve immediately with sliced tomatoes and extra guacamole.

RED POTATOES WITH HORSERADISH & CRèME FRAîCHE

Steps:

• Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, then place back in the warm pan to dry out a little.
• Pour the vinegar over the potatoes and add a few pinches of salt. Let sit for 10 mins to cool, then add the remaining ingredients and toss gently. Taste and add a little more salt if necessary, then pour into a serving dish.

HORSERADISH RIB EYE STEAKS

Steps:

• Mix steak sauce, horseradish, cumin and garlic.
• Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally.
• Serves 2.