Preparation
- Whisk all the marinade ingredients together in a large, shallow dish or a freezer bag.
- Add the meat and turn several times so it is well coated, then cover and marinate in the fridge; at least 1 hour is enough, but 6 hours or overnight is better, turning once.
- Heat a grill or griddle pan to medium-high and lightly oil the grate.
- Take the meat out of the marinade, let it drip and pat dry with kitchen paper so that it develops a good crust.
- Grill for about 4 to 5 minutes per side until dark char marks form; for medium rare the core temperature should reach about 57 °C, and thicker cuts need slightly longer.
- Rest the meat under foil for 5 to 10 minutes and meanwhile warm the tortillas in a dry frying pan for about 1 minute per side.
- Slice the steak thinly across the grain and serve with the tortillas, guacamole, salsa, coriander and lime wedges.
Drink with it
Red wine · excellent match
Malbec or Zinfandel
Ripe dark fruit and firm but round tannins stand up to the grilled beef, and the roasted notes of the crust find an echo in the wine.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Mexican lager, ice cold, with a lime wedge
Fizz and cold refresh the palate after chilli and cumin, and the lime in the glass repeats the marinade.
Pils or Helles: What's the Difference?Aged tequila · excellent match
Tequila reposado, neat or over a single ice cube
Oak and vanilla meet the grilled crust, and the orange and lime in the marinade build a bridge to the agave.
Tequila Blanco, Reposado, and Añejo: what aging changesDark beer · good match
Vienna-style dark lager, chilled
Caramel and roasted malt echo the grill marks, and the fizz refreshes between bites.
Which beer goes with food? More than just pils with barbecue