Meatopia At Home recipes

Nick Fitzgerald’s carne asada tacos


This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs.  

Head to for the chefs’ recipe videos, saved in our Story Highlights.

Nick Fitzgerald is the chef behind Borough Market taco kitchen Padre. His debut dish at Meatopia 2019 put him on the map ahead of his opening, so we already know he has a way with the flames and his #MeatopiaAtHome recipe doesn’t disappoint.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights. Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

Nick Fitzgerald’s carne asada taco

500-800g bavette steak, preferably dry-aged
Fine salt
About 12 good quality taco tortillas, or you can make them yourself using the method below if you have a taco press
6 limes, quartered
2 avocados, sliced
Small bunch of coriander, chopped roughly.

Rub for Bavette:
35g paprika
15g oregano
10g cracked black pepper

Burnt Shallots with habanero vinegar:
6 banana shallots
1 habanero
200ml cider vinegar
50g aged beef fat

Pico de Gallo:
50g white onion
300g tomato
1 jalapeño
Small bunch of coriander
Lime juice to taste

100g harina de maiz (nixtamlised corn flour) for every 90g of water. To make 12 tacos, you’ll need approximately 300g flour and 270g water



If you’re making the tacos from scratch, measure out your harina de maiz and gradually add the water until you get a clay-like consistency that doesn’t stick to your hands. You might need to use more or less water depending on your flour and the conditions. Roll them into 40g balls ready to press.

Salt the meat all over to season and leave to sit for 5 minutes until it begins to sweat slightly. This allows for the rub to stick to the meat well. Mix together the dry rub ingredients and rub all over your steak. You can do this a few hours or even the day before if you want a more intense flavour. Set aside to come to room temperature while your fire heats up and you prepare the rest of the dish.

To make the burnt shallots with habanero vinegar, split the shallots in half (with the skins still on) from end to tip. Place them, cut side down, onto a hot grill and let them burn slightly for a good, heavy char. Meanwhile, burn your habanero in the same way and then blend it with the cider vinegar. Dice the beef fat and render it in a pan over a low heat. When the shallots are nicely charred, flip them over and place on a lower heat. Spoon some of the habanero vinegar into the insides of the shallots. They will bubble away quietly — when they are soft and have changed colour, remove from the heat. Allow to cool and then remove the skins. Slice them and transfer to a bowl. Returning to the fat, which should now be rendered with some crispy bits. Dress the shallots with a few spoonfuls of the rest of the habanero vinegar and a couple more of the rendered beef fat. Add some sliced coriander stems and a little salt.

Next, make your pico de gallo. You want to dice all the ingredients to roughly the same size, except for the coriander. So dice your tomatoes, onion, and jalapeño (taste a slice first to see how hot it is, and adjust the quantity depending on your preference). Finely slice the coriander, mix everything together, season and set aside.

If you’re making homemade tacos, press each ball into a circle and place over a flat pan over the heat. Cook on each side until they start to puff up, then set aside in a tea towel to keep them warm.

Once the meat has come to room temp and your fire is hot, it’s time to start grilling. How long it takes to cook depends on the thickness of your bavette and how hot the grill is. For a bavette 500-800g to be medium, it should need about 3 minutes on each side plus resting time on a wire rack. If you want to check how cooked it is, press in the centre — the firmer it feels, the more well-done it is. Once your meat is grilled and has had time to rest, slice it against the grain into thick strips.

To assemble your taco, lay a tortilla on a plate, place some strips of bavette on top (don’t overfill it, part of the art of a taco making is to not overfill), sprinkle with salt, then spoon over your burnt shallot mix, a few crispy pieces from your beef fat, some slices of avocado, a little more salt and a squeeze of lime, and finally some chopped coriander leaves.

Repeat until it’s all gone, and enjoy with a very cold beer!