LaKeith Steak-Filled Taco Cups
- 24 wonton wrappers (Hong Kong Style recommended)
- 8 ounces NY Strip (or your favorite steak!)
- 1/2 cup sour
- 1 clove garlic, grated
- 1 lime, zested and cut in half
- 2 tablespoons vegetable oil, divided
- 1 small red onion, peeled and finely sliced on a mandolin
- 1 jalapeño, deseeded and chopped
- 3 sprigs cilantro
- Kosher salt and black pepper
Special Equipment: Mini muffin tin
Preheat the oven to 325 degrees.
Make the wontons: Using a 3" cutter, trim the wonton wrappers. In a small bowl, combine 1/2 cup water, with 1 tablespoon oil. Lightly dip one wonton wrapper in water-oil mix, and allow the excess moisture to drip off. Create 4 pleats, and nestle the wonton into a mini muffin tin. Repeat with the remaining wontons. Bake for 12 minutes, until golden and crisp, rotating halfway through. (Baked wontons will keep for up to 5 days. Store in an airtight container at room temperature.)
Cook the steak: Season your steak with salt and pepper. Heat a skillet over medium high heat. Add remaining tablespoon of oil and swirl to coat. Sear steak on one side, undisturbed for 3 minutes and the flip and continue to cook on the second side for another 3 minutes. Reduce the heat to medium. Take the steak's temperature - and continue to cook until you reach your desired doneness (125-130 for medium rare; 140-150 for medium). Remove from the pan and allow to rest for 15 minutes before slicing against the grain. (Make sure to cut your steak up into pieces small enough to fit into your taco cup.)
Make the crema: In a small bowl combine the sour cream, garlic, lime zest and juice of half the lime. Mix and taste for seasoning.
Make the red onion condiment: Season the red onion with ¼ teaspoon salt, massaging slightly with your fingers. Add lime juice, cilantro and chile. Toss to combine. Set aside.
To serve: Fill each wonton cup with steak. Dollop a little bit of the cream, and top with chopped red onion condiment.