May Recipes

Steak de Burgo Tacos

Two Steak de Burgo Tacos
Hands On:
60 minutes
Total Time:
80 minutes
Serves:
8

Ingredients

  • 2 (8-oz.) Hy-Vee Choice Reserve beef tenderloin filet mignon steaks, 1 to 1¼ inch thick
  • 1 tsp kosher salt, divided
  • ½ tsp Hy-Vee black pepper, coarsely ground
  • 1 ½ cups Hy-Vee all-purpose flour
  • 1 ½ tsp Hy-Vee baking powder
  • ½ cup plus 2 tbsp. warm water
  • Hy-Vee vegetable oil, for frying
  • ¼ cup Hy-Vee unsalted butter
  • 6 clove(s) garlic, thinly sliced
  • 3 tbsp Hy-Vee heavy whipping cream
  • ¼ cup fresh oregano, chopped
  • ¼ cup Italian parsley, chopped
  • ¼ cup fresh basil, chopped, plus additional for garnish
  • Hy-Vee fresh pico de gallo, for garnish
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Preparation

1
Pat steaks dry with paper towels. Season steaks with ½ teaspoon salt and pepper. Let stand at room temperature 20 to 30 minutes.
2
Whisk together flour, baking powder, and remaining ½ teaspoon salt in medium bowl. Add warm water; stir with a wooden spoon until combined. Cover with a clean kitchen towel; let stand at room temperature 10 minutes.
3
Divide dough into 8 pieces; form each into a ball. On a lightly floured surface, roll each ball into a ¼-inch-thick round.
4
Heat 1-inch oil in large cast-iron skillet over medium-low heat. Fry dough rounds in 2 batches 4 to 5 minutes or until golden and crisp, turning halfway through. Drain on paper towels; set aside. Carefully remove and discard oil in skillet.
5
Heat same skillet over medium-high heat. Add steaks to skillet; cook 10 to 12 minutes or until steaks reach 130° for medium-rare doneness, turning halfway through. Transfer to a cutting board. Loosely cover with foil; let rest for 10 minutes. Thinly slice steaks across the grain.
6
For sauce, wipe skillet clean with paper towels and add butter, garlic, and heavy cream. Heat over low heat until butter is melted, whisking occasionally. Stir in oregano, parsley, and ¼ cup basil.
7
To serve, top fry bread with steak. Garnish with pico de gallo and additional basil, if desired. Drizzle with garlic sauce.

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