Bone-in rib-eye, tomatoes, burnt spring onions & shack salsa

Bone-in rib-eye, tomatoes, burnt spring onions & shack salsa

Breddos Tacos
Kris kirkham

I cooked this on a drum barbecue in a tiny shack over on the rooftop of Street Feast Dinerama in Shoreditch, London, in the middle of summer.

Ask your butcher for bone-in rib-eye steaks that have been dry-aged for at least 28 days. The steak will taste best when cooked over charcoal, but a heavy-based frying pan and intense heat will do the trick. Be sure to take the steaks out of the refrigerator at least an hour before you intend on cooking them, so they are at room temperature.


Quantity Ingredient
2 x 400g bone-in rib-eye steaks
3 tablespoons butter
4 garlic cloves, peeled
1 sprig thyme
sea salt
freshly ground black pepper
100ml red wine
4 large datterini tomatoes or any very sweet tomatoes
extra-virgin olive oil
1 red onion, finely sliced into rings and soaked in cold water
* thyme oil
1 tablespoon Ancho chilli oil
5 tablespoons Shack salsa verde
handful coriander, chopped
1 teaspoon ground red chilli powder
bunch Burnt spring onion crema
10 Corn tortillas


  1. When you’re ready to cook, turn your hob to high and place your frying pan or griddle on to get it seriously hot (leave it for at least 5 minutes). Pat dry the steaks (this is important so that the steaks char rather than steam) and put them into the pan. Keep them moving around in the pan and after 3–4 minutes, flip them over.
  2. Add 1 tablespoon of the butter to the pan and baste the steak with the rendered fat and melted butter. Add the garlic and thyme. Add a big pinch of the sea salt and pepper to the side of the rib-eye that’s been cooking, cook for a further 4 minutes (for medium rare), then transfer the steaks to a warm plate. Add ½ tablespoon of butter on top of each steak and leave to rest for at least 5 minutes.
  3. Add the red wine to the pan with the remaining tablespoon of butter. Turn up the heat and let the sauce reduce for 5 minutes, then set aside.
  4. Cut the tomatoes into 1cm slices, then drizzle on some olive oil and sprinkle with sea salt and pepper. Place the sliced tomatoes on a serving plate and add the drained red onions. Slice the steak across the grain at a 45-degree angle into 3cm segments and place on top of the tomatoes. Drizzle with a little thyme oil, the ancho chilli oil, 2 tablespoons of salsa verde, and sprinkle with the coriander, red chilli and some sea salt. Place the burnt spring onions on the side.
  5. Warm the tortillas in a dry frying pan then serve, with each guest grabbing a couple of slices of steak and some tomatoes and onions. If you like it hot, have some habanero hot sauce on the side.
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