Tacos de Asada (Grilled Steak Tacos)

• 2 medium Lime
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 600 g Beef skirt steak
• 1 large Beefsteak tomato, ripe
• 1 medium Jalapeno pepper
• 1 medium White onion
• 20 g Fresh coriander
• 12 pieces Corn tortillas

1. Juice the limes into a bowl. Finely grate or crush the garlic, then mix it with the lime juice, ground cumin, fine sea salt, black pepper and olive oil.
2. Add the skirt steak and turn to coat well. Leave to marinate while you prepare the salsa and toppings, about 10 minutes at room temperature.
3. Dice the tomato and finely chop the jalapeno pepper. Finely chop half the white onion and a small handful of the fresh coriander, then mix them together for a simple salsa; season with a pinch of fine sea salt if needed.
4. Finely chop the remaining white onion and the remaining fresh coriander for serving. Set aside so you can build the tacos quickly while the steak is hot.
5. Heat a barbecue grill or grill to high. Grill the steak for 3 to 5 minutes per side, depending on thickness, until nicely charred and cooked to your liking.
6. Transfer the steak to a board and rest for 5 minutes. Slice thinly against the grain for tender pieces.
7. Warm the corn tortillas on the grill for 20 to 30 seconds per side until pliable and lightly toasted. Fill each tortilla with sliced steak, then top with the chopped onion, coriander and tomato salsa.

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