KITCHEN CONFIDENTIAL

Steak tacos with tangy salsa and easyto-prepare salads are the perfect dishes for those sticky evenings.

INGREDIENTS

Time: 30 minutes, plus marinating Servings: 8

For the steak:

2 tsp kosher salt 2½ tsp mild chilli powder 1½ tsp ground coriander ½ tsp ground cumin 1 large garlic clove, finely grated or minced

Finely grated zest of 1 lime (cut lime into wedges for serving) 1kg skirt steak (usually 2 steaks)

For the salsa:

1 white onion, peeled and sliced into 2.5cm slices 2 large garlic cloves, unpeeled 2 jalapenos 500g cherry tomatoes, quartered 1 avocado, diced ¼ cup chopped coriander leaves and stems 2 tsp fresh lime juice, more to taste ¾ tsp kosher salt, more to taste Corn or flour tortillas, for serving Sliced radishes, for serving Sour cream, for serving (optional)

PREPARATION

1. Prepare the steak: In a small bowl, mix together the salt, chilli powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

2. Prepare the salsa: Light the grill or heat to medium-high. Grill onion, garlic and 1 jalapeno until tender and charred on all sides, 5-10 minutes. Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeno.

3. Transfer grilled onion, garlic and jalapeno to a blender or mini food processor. Halve the fresh jalapeno and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, coriander, lime juice and salt.

4. Grill the steaks until done to taste, about 2 minutes per side for rare. Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill the tortillas until warm.

5. To serve, slice the meat across the grain and serve with the warm tortillas, radishes, lime wedges, salsa and sour cream. Let people assemble their own tacos at the table.