Fallow Birria Steak Tacos

Ingredients

• 2 lb Bavette steak (also known as skirt steak; thinly sliced against the grain)
• 0.5 lb Dry aged beef fat (thinly sliced to interlace with the meat)
• Salt (to taste)
• Black pepper (to taste)
• 6 Garlic (cloves, finely minced for the crumb)
• 1 tbsp Gochugaru (Korean chilli flakes)
• 12 Flour tortillas (small taco size)
• 1 cup Fresh herbs (cilantro and parsley for green sauce)
• 2 tbsp Lemon juice (for green sauce)
• 1 Green chili (for green sauce)

Steps

1. 1

   Prepare the bavette steak by running a fine blade across the top to increase surface area, then slice the meat into thin slabs against the grain.

2. 2

   Layer the thin slices of bavette steak with thin slices of dry-aged beef fat, alternating layers to ensure the fat renders through the meat during cooking.

3. 3

   Season the layered meat generously with salt and black pepper.

4. 4

   Bind the layered meat tightly (the restaurant uses eco wrap) and let it sit in the refrigerator overnight to secure the structure for grilling.

5. 5

   Prepare the crispy garlic crumb by frying minced garlic until golden and crispy, then tossing with gochugaru (Korean chilli flakes). Set aside.

6. 6

   Make the green sauce by blending fresh herbs (cilantro/parsley), lemon juice, and green chili until smooth and zesty.

7. 7

   Grill the meat (ideally on a vertical rotisserie or high-heat grill) until a dark, caramelized color is achieved on the outside.

8. 8

   Slice the cooked meat against the grain a second time to ensure maximum tenderness by shortening the muscle fibers.

9. 9

   Warm the flour tortillas until soft and pliable.

10. 10

    Assemble the tacos by placing a generous portion of the sliced meat onto a tortilla, drizzling with the green sauce, and topping with the crispy garlic crumb.

Notes

The key to this recipe is the double-cut method for the bavette: slicing it against the grain before cooking and again after cooking to break down the tough muscle fibers. Using flour tortillas instead of corn provides a sturdier base for the fatty meat.

Nutrition per serving

• main
• tacos
• beef
• bavette
• grilled
• dinner
• restaurant-style