They are delicious served soft, as I have done here, or if you want them crispy you can fry them in a little oil. This is the ultimate sharing dish, everything on the table with all the toppings ready to go. Feel free to add in any extra toppings that you particularly like.
To make the mayonnaise, you can use a food processor or whisk it by hand. Either way start off with all the ingredients in a bowl, apart from the oil. As you start to process/whisk, very slowly feed in the oil a little at a time until the mixture begins to emulsify and come together. Once this happens you can add the oil in a bit faster, but don’t be tempted to pour it in too quickly or it will split.
Have a little cup of boiling water ready in case this happens, as a few drops added in when it is looking like it might split usually brings it back together. When all the oil is blended in, taste, and if necessary, adjust the seasoning with a little more lemon juice and salt. Mix in the smoked/Spanish paprika and cover and refrigerate until needed.
Set a grill pan over a high heat.
Drizzle a little oil over both sides of the steak and season with salt and pepper. When the pan is smoking hot, add the steak. For a steak about 2 cm/1 inch thick, fry for 2 minutes on each side for medium-rare, or longer if you prefer your steak well done.
Remove the steak from the pan and leave to rest for 5 minutes.
Meanwhile, clean out the pan with paper towels, but be careful as it will still be hot. Add in the sliced onion and cook for a few minutes to soften.
Once the steak has rested, slice into thin strips at an angle.
In a clean dry frying pan/skillet heat the corn tortillas for about 30 seconds on each side to warm through. To serve, place a couple of leaves of the lettuce on the tortillas, and top with the strips of steak, avocado, red onion, coriander/ cilantro leaves and the aïoli dolloped over. Serve with the lime wedges to squeeze over.
Yield: 2 Servings
For the mayonnaise:
2 egg yolks
3 garlic clove, peeled and crushed
1 tablespoon freshly squeezed lemon juice
large pinch of sea salt
300 ml/1¼ cups good quality extra virgin olive oil and 300 ml/ 1¼ cups sunflower oil,mixed together
½ teaspoon smoked/ Spanish paprika
For the filling:
225 g/8 oz. sirloin/New York strip steak, removed from fridge 20 minutes before cooking
sea salt and freshly ground black pepper
½ a red onion, thinly sliced
1 large or 2–3 small corn tortillas per person
1 head of baby gem/romaine lettuce
1 avocado, stoned/ pitted, peeled and sliced
small handful of coriander/cilantro leaves
1 lime, cut into wedges