Steak Recipes

Flat Iron Tacos with Marrow Bone Salsa

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Here is a grilled flat iron steak recipe which is ideal for summer barbecues. In many ways, tacos make perfect barbecue food: they arrive gradually, people build them themselves, you eat them with your hands, and they’re very hard not to like.

Here, barbecued flat iron steak is the focus, but the marrow bone salsa gives it a serious run for its money. Salsas are a key part of Mexican cooking, and while they vary hugely in heat and flavour, many begin with well-charred vegetables, which gives them depth and a slightly smoky edge.

For this salsa, roasted marrow bone is blitzed through the mixture, making a rich accompaniment to the beef. Do try to get hold of good-quality corn tortillas too, as they make a real difference.

Serves: 4 (as one dish in a wider BBQ spread)

Prep time: 4 hours 45 minutes

Cook time: 25 minutes

Ingredients

Salsa

Method

Start by Marinating the Steak…

  1. Place the steak in a dish with the onions, garlic, spices, lime salt and lime juice. Mix thoroughly and leave to marinate for at least 4 hours.
  2. Light your barbecue and allow the coals to burn down to a grey-white heat.
  3. Season the exposed marrow bone with salt, then lay the canoes on the grill. Cook with the lid on for 10–12 minutes, until the marrow is pale yellow and bubbling.
  4. Put the tomatoes, jalapeños, shallot and garlic in a grill basket and place over the hottest part of the grill. Cook until completely blackened, then flip and repeat. Remove and allow to cool slightly before peeling the charred skin from the garlic and shallot.
  5. Tip everything into a blender with the juice of 1½ limes, a pinch of salt, the coriander and oil. Scoop the marrow from the bones and add it to the blender. Blitz until smooth, then taste and adjust the seasoning with more salt or lime juice as needed.
  6. Drizzle a little oil on the steak, then lay it on the hottest part of the grill. Cook for 1 minute, flip, and repeat. Continue flipping every 30 seconds for a further 4–5 minutes in total. Remove from the grill and rest for at least 10 minutes.
  7. Briefly reheat the tacos on the grill, about 10 seconds on each side. You want them soft and pliable, not crisp. Wrap in a clean tea towel until ready to use.
  8. Thinly slice the steak and season again with a little lime salt. Load the tacos with steak, marrow bone salsa, diced red onion, coriander leaves and a squeeze of lime juice to finish.

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.