Serves 4

Ingredients:

600g Ancho bavette

Corn tortillas:

300g masa harina

5g sea salt

450ml warm water

Or use pre-made tortillas

Pickled red onion

1 red onion, finely sliced

100ml red wine vinegar

50ml water

20g sugar

5g sea salt

Charred spring onion salsa verde

1 bunch spring onions

30g parsley

20g coriander

1 garlic clove

20g capers

1 tsp dijon mustard

juice of 1 lemon

100ml olive oil

salt

black pepper

To finish

50g feta

fresh coriander

2 limes

Method:

Mix masa harina, salt, and water to form a dough. Let it rest for 20 minutes. Divide the dough into 40g balls and press them into tortillas. Grill the tortillas on a hot grill plate until lightly charred.

To pickle the onions heat vinegar, water, sugar, and salt, and pour it over the onions. Char the spring onions over the grill and blend them with the remaining salsa ingredients.

Cook the bavette over direct heat until it reaches medium-rare doneness. Let it rest for 10 minutes before slicing it thinly against the grain.

Fill the tortillas with the steak, salsa verde, pickled onion, feta cheese, and coriander. Finish with a squeeze of lime juice.