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Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche Recipe

Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche Recipe

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Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche

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Ingredients

Count

Nutrition

246

Calories

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Ingredients:

Serving

1 cup finely grated peeled fresh horseradish root (about 4 oz)
1 8- oz container creme fraiche or sour cream
1/4 cup white wine vinegar
coarse kosher salt
1 1/2 lb red onions, very thinly sliced
2 cups dry red wine
2 tbsp honey
1 tbsp chopped fresh thyme
2 tbsp red wine vinegar
10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square
2 tbsp olive oil
4 9- to 10-oz boneless rib-eye steaks , excess fat trimmed
fresh cilantro sprigs

Directions:

For horseradish crème fraîche: Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
For onion jam: Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)
For tacos: Preheat oven to 350°F. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish crème fraîche. Garnish with cilantro sprigs.
Market tip: Fresh horseradish root looks like a knottier cousin of the parsnip. Use a vegetable peeler to peel away the skin, then a box grater, food processor, or Microplane for grating. If the fresh root is unavailable, substitute 1/4 cup of prepared horseradish in this recipe.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	245.78 Kcal (1029 kJ)
Calories from fat	126.28 Kcal
		% Daily Value*
Total Fat	14.03g	22%
Cholesterol	25.52mg	9%
Sodium	30.63mg	1%
Potassium	231.63mg	5%
Total Carbs	13.45g	4%
Sugars	7.84g	31%
Dietary Fiber	1.39g	6%
Protein	7.74g	15%
Vitamin C	22.7mg	38%
Iron	0.6mg	3%
Calcium	39.5mg	4%

Amount Per 100 g
Calories	126.96 Kcal (532 kJ)
Calories from fat	65.23 Kcal
		% Daily Value*
Total Fat	7.25g	22%
Cholesterol	13.18mg	9%
Sodium	15.82mg	1%
Potassium	119.65mg	5%
Total Carbs	6.95g	4%
Sugars	4.05g	31%
Dietary Fiber	0.72g	6%
Protein	4g	15%
Vitamin C	11.7mg	38%
Iron	0.3mg	3%
Calcium	20.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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