Ingredients
Finely grated zest and juice of 1 lime
6 tbsp. Yorkshire Rapeseed Oil
2 cloves garlic, finely chopped
1 tsp. dried oregano
1 red chilli de-seeded and finely chopped
Pinch of ground cumin
Pinch of caster sugar
650g chuck steak
2 large onions, sliced
2 red peppers, de-seeded and cut into strips
2 tbsp. chopped coriander
Salt and pepper
8 large soft flour tortillas and soured cream to serve
For the salsa
400g baby plum tomatoes, deseeded and finely chopped
1 large avocado, de-stoned and chopped
1 small red onion, finely chopped
1 green chilli, de-seeded and finely chopped
2 tbsp. chopped coriander
Juice of 1 lime
Caster sugar to taste
Method
- In a non-metallic dish, whisk together the lime zest and juice, half the oil, and the garlic, oregano, chilli and cumin. Add a little salt, some freshly ground black pepper and a pinch of caster sugar.
- Slice the chuck steak into thin strips and turn in the marinade. Cover and chill for a couple of hours.
- Prepare the salsa by mixing together the tomatoes, avocado, onion, chilli, lime zest and juice, and coriander. Season with salt and pepper and add the caster sugar. Set aside for 20 minutes then taste and adjust the seasoning if required.
- Drain a little of the meat marinade into a small jug. Heat the remaining oil in frying pan and gently cook the onion and peppers for 10-12 minutes until softened, then raise the heat and cook until the onions start to brown. Add the reserved marinade and cook quickly, stirring, until the liquid evaporates.
- Stir in the chopped coriander and adjust the seasoning just before serving.
- Meanwhile wrap the tortillas in foil and place in a moderate oven for about 10 minutes until warmed through.
- Heat a sauté pan on a high heat. Add the chuck steak strips to the pan and cook quickly – about 2 minutes - until the edges are brown but the meat is still pink. Serve at once. Place the beef, onion and pepper mixture, salsa, warm tortillas and soured cream in separate bowls on the table for people to serve themselves.