A spicy recipe for beef steak from John Gregory Smith.
Chuck the ancho chilli into a bowl and add the cumin, oregano, garlic powder and a really good pinch of salt. Scatter on to a plate and pat both sides of each steak into the rub to get them completely coated. I do this in two batches, so I don’t use all the rub up too quickly.
Cover and leave to marinate for an hour, which will get them nicely to room temperature.Preheat the barbecue to high and brush the steaks with a little oil.
Cook for 2-3 minutes on each side until charred on the outside and pink in the middle. Rest them on a warm plate for five minutes. Remove the fat on the edge and slice up the meat. Squeeze over the juice of one lime and season with salt.
Meanwhile, blitz the tomato, spring onions, one handful of coriander leaves, the whole red chilli, the juice of one lime and a good pinch of salt in a mini blender.
Heat the tortillas for 10 seconds on each side on the barbecue while the steaks are resting, to warm them through. Divide between four serving plates. Top each tortilla with plenty of lettuce and then the steak.
Drizzle over a little of the coriander sauce and garnish with the remaining coriander and finely chopped chilli. Serve immediately with hot sauce and the extra lime cut into little wedges.