for 4 person

Marinade

1	organic lime, grated zest and the juice
1 dl	olive oil
2 tbsp	soy sauce
1 tbsp	cane sugar
3	garlic cloves, squeezed
1 tbsp	preserved jalapeño peppers in slices, finely chopped
1 bunch	coriander, finely chopped
1 tsp	ground cumin
a little	pepper
600 g	flank Steak

Salsa

4	tomatoes, cut into cubes
1	red onion, finely chopped
1	garlic clove, squeezed
5 sprig	coriander, finely chopped
1 tbsp	lime juice
1 tbsp	preserved jalapeño peppers in slices, finely chopped
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

¾ tsp	salt
8	corn tortillas
½ bunch	coriander, leaves torn off
1	organic lime, cut into wedges

How it's done

Marinade

In a bowl, mix the lime zest and juice with all the other ingredients up to and including the pepper, set aside 4 tbsp of the marinade. Place the meat in the marinade, cover and leave to marinate in the fridge for approx. 4 hrs.

Salsa

In a bowl, mix the tomatoes with all the other ingredients up to and including the pepper.

Charcoal/gas/electric grill

Salt the meat. With the lid down, grill over/on a very high heat (approx. 250°C) for approx. 2 mins. on each side. Grill the tortillas for approx. 1 min. on each side. Remove the meat from the grill, cover and leave to rest for approx. 10 mins. Carve the meat. Fill the tortillas with the meat and the salsa, drizzle with the reserved marinade. Garnish with the coriander. Serve with the lime wedges.

Show complete recipe