1kg of John Munro steak cut into strips, or stir fry steak
¼ cup fresh lime juice
¼ cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped coriander
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon oregano
1 teaspoon of sweet chilli sauce (add more if you like extra hot)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons soy sauce
6 large flour tortillas
1 red bell pepper, stemmed, seeded and thinly sliced
1 green bell pepper, stemmed, seeded and thinly sliced
1 large onion, thinly sliced
Lime wedges, accompaniment
In a bowl mix together the lime juice, tequila, garlic, soy sauce, one tsp of the oil, the Worcestershire sauce, oregano, sweet chilli sauce, cumin and coriander powder. Add the steak strips and leave to marinate – the longer the better, over night if you can. Don’t forget to go back once in a while and turn to make sure everything gets coated.
When you are ready to cook, use a good solid pan and flash fry the steak for 6 to 10 minutes. Move the frying pan to a low heat.
Remove from the heat and keep the strips warm. Then in the same heavy frying pan, add the peppers and onions, stirring in your garlic after a couple of minutes, keep stirring the vegetable until soft and slightly caramelized.
Remove from the heat – but again keep warm. Then in a clean dry large frying pan, warm through your tortillas. Bring both steak and vegetables to the table so you can assemble your own, piping hot and do not forget a squeeze of lime juice.