- 1-2 tbsp Ancho chilli powder*
- 1 tsp brown sugar
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tbsp dried oregano (Mexican if you can get it)
- 1 tbsp garlic powder
- 1 tsp fresh cracked pepper
- 1 tbsp oil
- 500g piece of Greenlea Beef Flank Steak
- 2 tsp sea salt
The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas.
Place the cumin and coriander seeds in a dry pan and heat for 2‒3 minutes releasing their flavour. Transfer to a mortar and pestle and grind along with the remaining ingredients except the oil and salt. (Salt draws moisture out of meat so it is always best to add just before cooking.)
Add the oil to the spice mix and rub all over the steak. Allow to marinade for a few hours or overnight.
Season with the salt just before cooking.
Heat your BBQ or large cast iron pan to a high heat, then sear each side for 4 minutes then rest for a further 5‒10 minutes.
Slice across the grain and serve with warm tortillas, salad, avocado and all your favourite taco trimmings.
*Ancho (pronounced AHN-choh) chilli powder is made from the dried poblano chilli it has a spicy flavour with a subtle heat and smoky flavour. If you can’t find simply omit or replace with a pinch of smoked paprika.