If you are a fan of your meat wrapped in a taco, served with a delicious sauce and garnish, then you have come to the right place! These bavette steak tacos w/ roasted cabbage slaw and a spicy/smokey chipotle orange sauce are about to become your new favourite way to cook and eat bavette steak!
sponsored by Mollydooker Wines, Mclaren Vale
Why These Tacos Are So Good
Well - in my opinion, anything you can eat using your hands already is winning compared to other food. Less clean up, quicker to shove into your gob, and let's face it - it's always tastier food anyways!
These grilled bavette steak tacos are full of flavour. Bavette is the perfect cut of meat to use in tacos. The marbling, flavour and juiciness of a well-cooked piece of grilled bavette steak are second to none. Cooked to medium-rare, rested for ample time will leave you with great rewards!
I am a HUGE fan of the chipotle orange sauce as I like the smokey, spicy and acidic flavours from it, which, IMO compares really well with the charred taco, grilled meat and sweetness of the roasted cabbage slaw.
Why not keep on reading, or heck, just scroll to the recipe and get cooking 😉
Chipotle Orange Sauce
What this sauce does is add a perfect balance of smokey, spicy and sweetness to the dish. Using chipotle in adobo, all you need to do is blend the ingredients together and then slowly incorporate the oil. The sauce will thicken once left in the fridge and will keep for a couple days, but tbh - you'll want to lather it all over the tacos and devour them!
To make this delicious sauce, just check out the recipe below. I also recommend it lathered over some grilled vegetables, with chicken or even some pork too.
Roasted Cabbage Slaw
So, typically I am usually a fan of shredded red cabbage with my bavette steak tacos, but I'm not gonna lie; this could be my new favourite taco accompaniment. It just bloody works!
Simply shred some cabbage, slice some red capsicum into strips and chuck them on a baking tray. Add some salt, a little oil and brown sugar. Roast them in the oven, and you are left with something that is sweet and nutritious. By roasting the cabbage, you bring out a lot of natural sugars and are left with a slightly nutty taste along with a soft and crunchy texture too.
Trust me on this one - it's an epic addition to these grilled bavette steak tacos!
Ingredients Needed
To whip up these bad boys - which I will be doing again this Friday, you will need the following ingredients.
- bavette steak but flank, skirt or hangar also work too
- tortillas
- slaw - red cabbage, red capsicum and spring onion
- sauce - orange juice/zest, chipotle in adobo, honey, oil & salt
- cheese - feta or cotija cheese if you can get some
- coriander - a little green garnish never hurt anyone 😉
All of these ingredients are easy to find in your local supermarket/grocery store, so don't stress about the shopping being a pain having to visit multiple different stores.
Wine Pairing
Now if you have been an avid follower of my blog/insta you will know that I am partial to a nice glass of wine with dinner. After all - it ain't breakfast, is it?
So with these delicious grilled bavette steak tacos, I have picked another cracker from the guys and gals over at Mollydooker Wines, Mclaren Vale. This week and many other weeks throughout the year, I sip on 'The Scooter' Merlot.
This wine is from their "lefty series" - if you didn't already know, Mollydooker is slang for left-handed in Australia. The wine is named after Sparky Marquis, who along with Sarah, was the owner and winemaker who set up Mollydooker. It is called The Scooter, as Sparky used to ride a big tyre scooter when he was younger.
Now, I can't tell you if Sparky was any good on a scooter, but one thing I can tell you is this $30 Merlot punches way above its class! Here is what the winery says.... -the first sip fills the palate with intense red fruit like raspberries and fresh plums. As these vibrant flavours continue to develop on the palate, soft tannins complement notes of mocha cream and dried herbs making this an absolute treat.
Alternative Taco Recipes
Inspired by my delicious grilled bavette steak tacos and feel you need some more taco love in your life? Then check out these crackers below and holler if you have any questions at all!
Happy Cooking & Happy Eating Friends!!
Ingredients
- 800 g flap/bavette steak *see tips*
- 12 flour tortillas
- coriander
- feta cheese
Sauce
- 75 g chipotle in adobo
- ½ cup orange juice & zest of 1 orange
- 2 tsp honey
- 50 ml oil
- salt
Cabbage Slaw
- 500 g red cabbage sliced
- 1 large red capsicum sliced
- 2 tbsp oil
- 1 tsp salt
- 1 tbsp brown sugar
- 2 spring onions chopped
Essential Tools
- Chef Knives
- Chopping board
- mini food processor
- measuring/weighing utensils
- BBQ
- tongs
- baking tray
Instructions
Slaw
- Place the cabbage and capsicum on a roasting tray, toss with oil, salt & sugar. Roast @ 210c for approx. 30mins
- Once cooked, stir in the chopped spring onions
Sauce
- Add all ingredients (except oil) to a mini food processor and blitz
- Gradually add in the oil to incorporate
- Store in the fridge until ready to use
Steak
- Season the steak generously and rub with a little oil
- Grill on the BBQ @200+c for approx. 4 mins per side or until internal temp is 48-52c for medium rare
- Allow steak to rest for 6-8mins for the juices to redistribute and settle and then slice
Serving
- Warm your tortillas and serve each one with slaw, sliced steak, drizzle of sauce and some crumbled feta. Top with coriander and devour!
Notes
Tips/Tricks
- ALWAYS let your meat rest before slicing to keep it moist and tender
- slice AGAINST the grain when cutting meat – this means the opposite direction to the way the fibres run
- I used flap/bavette for this dish, but you can substitute skirt or hangar, too – cooking times will differ based on the thickness of the meat
- ALWAYS heat your BBQ for 10+ minutes before cooking – this means the grates/grill is good and hot - giving you that nice sear grill marks
this looks delicious Gavin. I could do with one right now; this windy day just makes me want to eat and eat ...