Lime Bavette Rolls

Flank and skirt steaks can substitute for bavette steaks. Once prepared, the steak freezes well. Preparation: 20 minutes Cook: 4 hours Makes: 4 to 6 servings

❚ For the bavette steak

❚ 1 tbsp (15 mL) brown sugar

❚ 1 tbsp (15 mL) all-purpose flour

❚ 1 tbsp (15 mL) chili powder

❚ 1 tsp (5 mL) ground cumin

❚ 1 tsp (5 mL) ground coriander

❚ 2 lb (1 kg) bavette steak, cut against the grain into 1/4-inch (5 mm) thick strips ❚ 1/2 cup (125 mL) beef broth

❚ 2 green onions, finely chopped

❚ 1 jalapeno pepper, seeded and finely chopped

❚ 2 cloves garlic, chopped

❚ 1 lime, grated zest and juice

❚ 1/4 cup (60 mL) finely chopped fresh cilantro

❚ Salt and pepper For the garnishes

❚ Boston lettuce leaves

❚ Sour cream

❚ 1 or 2 avocados, sliced and drizzled with lemon juice

❚ Fresh cilantro leaves

1. Place bavette steak in the slow cooker, combine the brown sugar, flour, and spices. Add the remaining ingredients — except the cilantro — and mix thoroughly. Season with salt and pepper.

2. Cover and cook on low for 4 hours. If the meat is kept on warm for a number of hours, it will become very tender and shred easily. Add the cilantro and adjust the seasoning.

3. Place the meat and the garnishes in serving dishes and set them on the table. Everyone can top their lettuce leaves with sour cream, meat, avocado and cilantro and then simply roll and enjoy.