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  • 2 limes, juiced
  • 2 tsp chipotle paste
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp garlic granules or powder
  • 2 thick steaks (about 300g total) flank, skirt or bavette
  • 1 tbsp vegetable oil
  • 6 small corn tortillas
  • 100g radishes, sliced
  • 1 avocado, diced
  • ½ small bunch coriander, chopped
  • 50g queso fresco or feta, crumbled
  • hot sauce, soured cream and lime wedges, to serve


  • STEP 1

    Whisk together the juice from 1 lime, the chipotle, cumin, oregano and garlic, and rub over the steaks in a shallow bowl. Cover and leave at room temperature for 30 minutes.

  • STEP 2

    Heat a griddle pan over a high heat or the barbecue until hot and the coals are covered in white ash. Remove the steaks from the marinade, brush with the oil, season with salt, and sear on each side for 3-5 minutes or until medium-rare. Rest for 5 minutes.

  • STEP 3

    While the steaks are resting, toast the tortillas in a dry frying pan over a high heat, over the flame of the hob, or on the bars of the BBQ, for 30 seconds on each side until toasted and lightly blistered. Toss the radishes with the remaining lime juice and a pinch of salt.

  • STEP 4

    Slice the steaks into strips, season with a little more salt, and pile into the tortillas with the radishes, avocado, coriander and cheese. Add a drizzle of the resting steak juices over to serve, alongside hot sauce, soured cream and lime wedges to squeeze over.

*This recipe is gluten free according to industry standards

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Anna Glover profile
Anna GloverSenior food editor

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