Dry-Aged Beef Tacos with Cucumber and Buckwheat


Dry aged beef tacos with cucumber and buckwheat is a light snack for birthdays and parties, and can be enriched by all manner of dips and sauces. Use spicy relish or aioli as dips, as well as good old-fashioned ketchup, curry sauce or mango sauce as the perfect companions for these crunchy tacos.

In the supermarket, you can buy taco shells to fill yourselves. If you can’t find any, you can use tortillas. Either in sizes that you can cut into portions yourself, or in the form of mini-tortillas.

Serves 4 people | Delicious snack hot or cold!


  • 1 large, dry-aged steak of your choice, weighing approximately 400 grams
  • 8 store-bought taco shells
  • 150 grams of buckwheat
  • ½ cucumber
  • 100 grams of Emmentaler cheese
  • Salt and pepper for seasoning
  • Good-quality olive oil for frying


  1. Remove buckwheat from packaging.
  2. Heat some water in a pan and once lukewarm, add buckwheat.
  3. Mix the buckwheat and water by hand.
  4. Drain off the surplus water.
  5. Add twice as much water as buckwheat to the pan.
  6. Let the buckwheat simmer and add salt.
  7. Leave the buckwheat simmer for about 10 minutes and remove from heat.
  8. Leave the buckwheat to soak for another 10 minutes.
  9. Heat oil in a large frying pan.
  10. Fry the steaks in the pan until rare or medium (to your liking).
  11. Wrap the steaks in aluminum foil and leave to one side for 5 minutes.
  12. Wash the cucumber, chop in half and cut it into thin strips.
  13. Using a grater, finely grate Emmental cheese.
  14. Cut the steaks into thin strips, add salt and pepper to taste.
  15. Mix the strips of steak, the cucumber and the cheese in the hot frying pan.
  16. Add the buckwheat and mix everything together thoroughly.
  17. Remove the tacos from their packaging.
  18. Fill the tacos with the mixture and season to taste.

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