Flat iron steak and espresso hollandaise tacos x Clarence Court

Steak and hollandaise, a match made in heaven. Teamed with espresso, the hollandaise becomes a salty and earthy hit against the sweet, sour and pickled accompaniments. A must for a Friday night in.

Flat iron steak and espresso hollandaise tacos x Clarence Court
  • For the hollandaise:
  • 2 Clarence Court Burford Brown egg yolks
  • 1 tbsp. white wine vinegar
  • 150g unsalted butter, melted
  • 1 tbsp. of espresso
  • A squeeze of lemon juice
  • For the tacos:
  • 1 piece of flat iron steak, approx 250g
  • ¼ a head of red cabbage, shaved into thin slices
  • 1 carrot, shaved into ribbons
  • 2 tbsp. of vinegar
  • 1 tsp. of salt
  • 1 tsp. of sugar
  • 6 soft tacos, lightly toasted under the grill
  • A good handful of parsnip crisps
  1. Pop a large heat-proof bowl over a pan of simmering water. Place the two Clarence Court Burford Brown yolks into the bowl and add the white wine vinegar. Whisk over the heat until the egg starts to thicken then carefully remove from the heat. Pour in the butter slowly while consistently whisking. Add the espresso and a squeeze of lemon juice then season with a good pinch of salt. Set aside.
  2. Heat a griddle pan over a high heat and cook the steal for 2-3 minutes on either side. Set aside and allow to rest for a few minutes.
  3. Pop the shaved red cabbage and carrot into a small bowl with the vinegar, salt and sugar and mix well to create a quick pickle.
  4. Thinly slice the steak. Arrange the red cabbage and carrot onto the tacos, on top, arrange the strips of steak and spoon over the hollandaise. Top with parsnip crisps for added crunch and serve immediately with the espresso hollandaise on the side.

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