Hello everyone: Here's the recipe for our beef marinated with chestnut garlic and served with black garlic. It's a flavor combination you won't want to miss!
40 min
4 pax
Easy
We peel the cloves of brown garlic and grate them onto a bowl.
Add the rice vinegar, olive oil, a teaspoon of sriracha or tabasco and the Kimuchi sauce, and stir well to blend all the flavors.
We put the beef fillets in this marinade and let them rest for 30 minutes.
After this time, remove the beef from the marinade and, in a hot pan with a drizzle of olive oil, sear the steaks on both sides. Remove from the pan.
We add the marinade to the pan, now off the heat, so that it reduces a little.
We cut the corn tortillas to the desired size and on top of them we place the reduced marinade sauce, some fresh cilantro leaves, the black garlic cloves and the fresh spring onion cut into very thin slices.
FINISHED DISH:
For this presentation we have chosen a slightly different plating than usual; we have simulated a clothesline and hung our steaks on it.
We could also present the meat cut into thin strips, on the corn tortilla, as if it were a large taco.
– It is preferable to use Sriracha sauce over Tabasco, as it is just as spicy but does not have such a strong and recognizable flavor; however, both options are good.
– In this dish we have used Castaño garlic, a variety not often used in cooking due to its strong spicy flavor, but in this case it works perfectly for us.
– The black garlic gives us a touch of sweetness and a hint of licorice, giving the dish a combination of spicy and sweet flavors at the same time.
