SCALLION-MARINATED SKIRT STEAK, TORTILLAS AND SPICY GREENS WITH BASIL

Serves: 4

Food preferences: Dairy-free, gluten-free, nut-free, refined-sugar free

For the skirt steak:

■ 10 scallions, trimmed

■ One 2-inch (5-cm) knob ginger, peeled

1 tbsp (15 mL) coriander seeds

■ 3 medium garlic cloves, peeled

■ 1 tbsp (15 mL) coconut vinegar or apple cider vinegar

■ 1 tbsp (15 mL) sea salt, plus more to taste

■ 1/2 cup (125 mL) extra-virgin olive oil

■ 1/3 cup (80 mL) filtered water

■ One 2 1/2-lb (1.1 kg) skirt steak, or several smaller pieces totalling that weight

For the spicy greens:

■ 1 large bunch Swiss chard (about 10 stalks), cleaned, stems reserved for smoothies

■ 2 tbsp (30 mL) coconut oil

■ 1/2 cup (125 mL) liquid (water, red or white wine, or broth)

■ 1/2 jalapeno pepper, thinly sliced

■ 2 tbsp (30 mL) apple cider vinegar or coconut vinegar

■ 1 small bunch basil (about 10 sprigs), stems cut and discarded

■ 1/4 tsp (1 mL) sea salt, plus more to taste

To serve:

■ 4 tortillas, homemade or any natural, sugar-free corn tortillas

Make the skirt steak:

1. Toast the scallions, ginger, coriander seeds and garlic in a dry frying pan (meaning, with no oil added) over medium-high heat until everything picks up a little golden colour, 3-4 minutes.

2. The scallions will char up a touch, but do not burn the ginger, coriander or garlic. We’re just trying to activate the oils and develop an aroma. Remove to a plate and let cool.

3. Put the toasted aromatics in a powerful blender. Add the vinegar, salt, oil and water to the blender. Blitz until a smooth paste comes together, about 30 seconds.

4. Place the skirt steak in a large casserole dish or other shallow bowl or even a resealable plastic bag that will hold the entire steak.

5. Slather the entire contents of the blender on both sides of the skirt steak. 6. Cover with plastic wrap and refrigerate for 6-12 hours. Remove from the fridge 1 hour before cooking.

7. Set a grill to 400 to 450 F (205 to 230 C) or a grill pan on the stove to medium-high heat.

8. Oil the grates or the pan. (You can also use a cast-iron skillet; just trim the steak into a few pieces to fit.)

9. Remove the excess marinade from the steak and discard. Grill the steak for 3-4 minutes per side for medium rare or until the centre of the thickest part registers 125 F (52 C). Turn the steak once to avoid any flare-ups, but don’t move it around a lot.

10. Once cooked to your preferred degree of doneness, remove the steak to a plate and cover loosely with foil to rest for 10 minutes.

11. After the rest, slice on the diagonal, against the grain and into thin strips, with a sharp knife.

Make the spicy greens:

1. Roll up the Swiss chard leaves and slice them into 2-inch thick (5-cm) ribbons.

2. Melt the coconut oil in a non-stick pan with a lid set over medium-high heat. When the pan has warmed sufficiently, add the Swiss chard and sauté until it begins to wilt, 2-3 minutes.

3. Add the liquid and jalapeno to the pan. It will bubble up for a second. Lower the heat to medium and cover the pan, letting it cook in its liquid for 2-3 minutes. Remove the lid and let the remaining liquid evaporate or burn off over the course of 3-4 minutes.

4. Stir in the vinegar and let that mesh with the greens for 1 minute. Turn the heat off and stir in the basil and salt. Serve immediately.

Assemble the dish:

1. Place a new dish towel on a plate. Heat a non-stick pan over medium-high heat until very hot. Cook each of the tortillas for 30 seconds to 1 minute on either side. Store within a clean kitchen towel to keep warm.

2. Serve the steak alongside the greens on a plate. Place wrapped tortillas on the table and pull tortillas from the dish towel, as needed. Fill a tortilla with steak and eat with the greens.