There are snacks… and then there are proper snacks. The kind you wheel out when the game's on, the tension's building, the nails are down to the quick and you've got roughly 15 minutes to turn things around - both in the kitchen and, ideally, on the pitch.
With the World Cup taking place in the USA this year, we're leaning into big flavours, fast hands and a bit of halftime theatre.
These steak tacos by Richard H. Turner are exactly the sort of thing you want during the break - or one of those “hydration pauses” we Brits have been training for our entire lives.
A huge good luck to England tomorrow night against DR Congo.
And Harry... mate... now might be the time to pull your finger out. We're all rooting for you.
Ingredients
600g rib eye steak
1 tbsp Great Cow Rub
¼ white cabbage
Juice of 1 lime
12 mini soft flour tortillas
2 avocados, chopped
4–5 tbsp Chipotle Ketchup
24 coriander sprigs
Method
Season the steaks liberally with the steak rub and chargrill to medium, the best temperature for this rib-eye. Remove from the heat and allow to rest for at least 10 minutes.
Very finely shred the white cabbage and toss with the lime juice.
Warm the flour tortillas, wrapped in foil, over a griddle or in a medium oven.
Slice the steak, then place a little cabbage, some avocado, a thick slice of steak and 1 teaspoon of Chipotle Ketchup on each tortilla and garnish each one with 2 sprigs of coriander.
Serve 3 tortillas per portion, or four if we get to extra time.
A Word from the Chef
'While the origin of the taco is something of a mystery, its history dates back to the 18th century, with one of the earliest written references describing tacos de minero, or "miners' tacos". They're thought to have been a staple in the Mexican silver mines.
During the 19th century, tacos arrived in America with the influx of Mexican immigrants. A group of female street vendors known as the Chili Queens sold them on the streets of Los Angeles, and as tourists flocked to the city, seeking out these incredible flavours became part of the LA experience. As the next generation of Mexican immigrants established themselves across America, the taco steadily grew in popularity, eventually becoming one of the country's most iconic dishes.' - Richard H. Turner
If you've enjoyed this recipe, you'll find it - along with plenty more beef inspiration - in PRIME, published by Mitchel Beazley.
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