🍴 Outback Taco with Blooming Onion Taco Shell, Steak & Béarnaise Sauce 🌮🥩
This is an exciting twist on the classic taco, using a crispy blooming onion as the taco shell. Stuffed with tender steak and drizzled with a rich Béarnaise sauce, this taco is an indulgent masterpiece!
📌 Ingredients:
For the Blooming Onion Taco Shell:
1 large onion (peeled and sliced into rings)
1 cup buttermilk
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
Salt and pepper to taste
Vegetable oil (for frying)
For the Steak:
2 steaks (ribeye or sirloin, your choice)
Salt and pepper (for seasoning)
1 tbsp olive oil
For the Béarnaise Sauce:
1/2 cup white wine vinegar
1/4 cup water
1 shallot (finely chopped)
1 tbsp fresh tarragon (chopped)
3 egg yolks
1 cup unsalted butter (melted)
1 tbsp fresh lemon juice
Salt and pepper to taste
For the Garnish:
Fresh parsley (chopped)
Optional: Extra tarragon for garnish
🍽 Instructions:
Prepare the Blooming Onion Taco Shell:
Slice the onion into thick rings and separate them gently to create "blooming" petals.
Soak the onion rings in buttermilk for at least 30 minutes to tenderize and flavor.
In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Dredge each onion ring in the seasoned flour, pressing gently to coat evenly.
Heat oil in a deep pan to 350°F (175°C). Fry the onion rings in batches until golden brown and crispy, about 3-4 minutes.
Set the fried onion rings on paper towels to drain excess oil.
Cook the Steak:
Season the steaks generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear the steaks on both sides for about 3-4 minutes per side (for medium-rare), adjusting the cooking time based on your desired doneness.
Once cooked, let the steaks rest for a few minutes before slicing thinly against the grain.
Make the Béarnaise Sauce:
In a saucepan, combine the white wine vinegar, water, shallot, and tarragon. Bring to a simmer and cook until reduced by half, about 5-7 minutes.
Remove from heat and whisk in the egg yolks until smooth.
Gradually add the melted butter while whisking continuously until the sauce thickens.
Stir in the lemon juice and season with salt and pepper to taste.
Assemble the Taco:
Create the taco shell by arranging the fried onion rings in a circle to form a base.
Layer the sliced steak on top of the blooming onion taco shell.
Drizzle the Béarnaise sauce generously over the steak.
Serve:
Garnish with chopped fresh parsley and optional extra tarragon.
Serve immediately and enjoy the indulgent blend of crispy onion, juicy steak, and creamy Béarnaise sauce!
👩🍳 Pro Tip: For added flavor, you can grill the steak to give it a smoky finish or even top with a fried egg for extra richness! 🌟