Carne Asada with Grilled Nopales

• 2 medium Lime, juicy
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 60 ml Olive oil
• 700 g Beef skirt steak
• 500 g Nopales (cactus paddles)
• 12 pieces Corn tortillas
• 1 medium White onion
• 20 g Fresh coriander

1. Finely grate or crush the garlic, then squeeze the limes into a mixing bowl. Whisk in the ground cumin, dried oregano, fine sea salt, black pepper and olive oil.
2. Add the beef skirt steak to the bowl and turn to coat well. Cover and marinate at room temperature for 25 minutes while you prepare the grill and toppings.
3. Finely dice the white onion and roughly chop the fresh coriander. Set aside for serving.
4. Heat a barbecue grill to high and clean the grates. Lift the steak from the marinade, letting excess drip back into the bowl, and place the nopales on a plate ready to grill.
5. Grill the nopales for 3 to 5 minutes per side until tender with light charring and less sticky on the surface. Transfer to a board and let them cool slightly.
6. Grill the skirt steak for 2 to 4 minutes per side, depending on thickness, until nicely charred and cooked to your liking. Rest the steak for 5 minutes before slicing.
7. While the steak rests, warm the corn tortillas on the grill for about 20 to 30 seconds per side until pliable and lightly toasted. Slice the steak against the grain and cut the nopales into strips.
8. Serve the steak and nopales with the warm tortillas, topped with the onion and fresh coriander. Spoon over any resting juices from the board for extra flavour.

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