Steak Tacos

Prepare the steak marinade: in a pestle and mortar, combine minced garlic, chopped coriander, a pinch of sea salt, 2 tsp cumin, 0.5 tsp chili powder, a splash of oil, and plenty of lime zest; mash into a paste.

Coat the sirloin steak with the paste, massage it into the meat, and let it rest for about 15 minutes.

While the steak marinates, make the guacamole: blend ripe avocado with a hot green chili, a squeeze of lime juice, sea salt to taste, a generous handful of chopped coriander, and a small splash of water until smooth.

Heat a pan or grill until very hot; sear the marinated steak until charred on the edges and cooked to your desired doneness, then let it rest for the same amount of time it cooked.

Prepare a quick salsa: dice red onion, add lime juice, drizzle extra virgin olive oil, season with salt and black pepper, and optionally stir in chopped coriander; mix briefly.

Warm the corn tortillas on a hot griddle until slightly charred, about 30 seconds per side.

Slice the rested steak into thin strips.

Assemble each taco by placing steak strips on a tortilla, adding a spoonful of guacamole, topping with the fresh salsa, and serving immediately.