Beef Fajitas with Tomato and Coriander Salsa and Guacamole

Serves 4

For the marinade

2 garlic cloves, crushed

½ tsp crushed chilli flakes

½ tsp ground cumin

½ tsp dried oregano

¼ tsp ground allspice

2 tbsp Mexican beer, or lager

1 tbsp olive oil

500g (1 lb) rump steak, cut 2.5 cm (1in) thick

For Guacamole

2 fresh chillies, seeded and finely chopped

2 tbsp finely chopped fresh coriander

4 tbsp lime juice

2 medium avocados, chopped

4 flour tortillas

salt, black pepper

1 handful shredded lettuce

tomato and coriander salsa (see recipe below)

125ml (4 floz) sour cream

For marinade, combine garlic, chilli flakes, cumin, oregano, allspice, beer and oil. Add steak and turn to coat. Cover and refrigerate for 1 hour. For guacamole, combine chillies, coriander, lime juice and avocado. Mash with a potato masher until well combined but still chunky. Add salt and pepper to taste. Cover and refrigerate. Grill the steak and leave to stand for 5 minutes before carving into 1cm (1/2 in) thick slices. Warm tortillas and place steak slices on warmed tortillas. Sprinkle with salt and pepper. Top with lettuce, tomato and coriander salsa, guacamole and sour cream. Roll up and serve hot

Tomato and Coriander Salsa

Serves 4-6

In Season: Best in Summer and early Autumn when tomatoes are ripe and juicy.

This sauce is ever present on Mexican tables to serve with all manner of dishes. Salsas of all kinds both fresh and cooked have now become a favourite accompaniment to everything from pangrilled meat to a piece of sizzling fish.

4 very ripe tomatoes, chopped

1 tablespoon onion, chopped

1 clove garlic, crushed

½-1 chilli, deseeded and finely chopped

1-2 tablespoons chopped fresh coriander

Squeeze of fresh lime juice

Salt, freshly ground pepper and sugar

Mix all the ingredients together. Season with salt, freshly ground pepper and sugar.

Taste and adjust the seasoning if necessary.

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