COOK IT.
Preheat the KILN to high heat. If using the KILN R Series, ensure rotating stone is turned on.
Place the spring onions onto a metal tray, add the oil and place into the KILN until charred and mostly blackened. Ensure the rotating stone is turned on. If using the KILN S Series, ensure regular turning.
Remove from KILN and allow to cool.
Blend with crème fraiche and salt until smooth. Refrigerate.
Combine the ingredients in a small blender, once mixed coat the steak well. Cover and refrigerate overnight.
Heat the oil in a small pan to medium heat.
Add in the chilies and garlic cloves. Fry until the chilies become swollen and crisp, but not black.
Remove with a slotted spoon and allow to cool.
Blend the garlic, chill and oil together, season and set aside.
Preheat a cast iron pan in the KILN on high. Ensure the rotating stone is turned on if using the KILN R Series.
Remove and add the oil. Place the steak in the pan and place back into the KILN. Ensure the rotating stone is activated, if using the KILN S Series regular turning is required. Grill for 2 minutes, carefully remove and flip the steak over. Place back in the KILN and grill for 90 seconds, or until medium rare.
Remove and rest on a rack for 5 minutes.
Serve with burnt onion cream, rocket, beef slices, chili salsa, and coriander on tortillas.