In Aussie speak, “Good Onya” (as in “good on you”) is how you say “nice job!” Or “well done!” We’ve been seeing some fantastic Aussie grassfed beef and lamb recipes on the web lately, and plan to highlight just one (!) every month in this space, as a place to give a "Good Onya" shout-out to a deserving chef.
This month, the shine is on our mate Chef Aaron Brooks from EDGE Steakhouse in Miami, who takes Aussie Beef & Lamb's grassfed flank steak, marinates and grills it, then tucks it into a cozy taco with quick-pickled chayote slaw and habanero salsa. Delish! Good onya Aaron!
PS- A word on chayote – though it’s native to Mexico and Central America –and thus a natural fit for a taco – it’s been growing freely in backyards and homes Down Under for decades. We call it Choko, but when it tastes this good, we don’t care what you call it!
Here’s the recipe and a choice shot from Aaron’s Instagram post: