Author: The Q Guild - qguild.co.uk
Serves: 6
Ingredients
- 450g lean hanger or skirt steak, trimmed
- For the marinade:
- 2 garlic cloves, peeled and finely chopped
- 4tbsp rapeseed or olive oil
- Juice of 2 medium limes
- Salt and freshly milled black pepper
- 1tbsp chilli powder or dried chilli flakes
- 2tsp ground cumin
- 4tbsp light soy sauce
- 2tbsp brown sugar
- 3 large sweet peppers (red, yellow and green) deseeded and thinly sliced
- 1 large red onion, peeled and thinly sliced
- 6-8 corn or flour tortillas
- To garnish:
- Guacamole, sour cream, fresh coriander leaves and shredded iceberg lettuce
- For the Pico de Gallo (or tomato salsa):
- 225g ripe tomatoes, diced
- 1 small red onion, peeled and finely diced
- 1 red chilli, deseeded and finely chopped
- 4tbsp freshly chopped coriander leaves
- Juice of 1 lime
- Salt
Method
- To prepare the marinade; mix all the ingredients together (except the peppers, onions and tortillas).
- Transfer half the marinade into a double-lined plastic food bag. Add the beef, seal and marinate in the fridge for at least 2 hours, or if time allows overnight. Toss the vegetables in the remaining marinade, transfer to a second plastic food bag, seal and chill until required.
- To prepare the pico de gallo; in a bowl mix all the ingredients together, cover and set aside.
- Heat a non-stick griddle pan until hot. Cook the steak for 4-5 mins on each side (for medium). Transfer to a large plate, cover with foil and leave to rest for 5-10 mins. Warm the tortillas.
- Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 mins until the vegetables start to lightly char. Transfer to a large plate with any juices from the pan.
- Slice the steak across the grain and serve with the peppers, tortillas, garnishes and the pico de gallo.
