Spiced steak

Spiced steak

Carne asada

From
M is for Mexican
Serves
2
Prep
15 mins
Cooking time
5 mins

Ingredients

Quantity Ingredient
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 guajillo chilli
1 ancho chilli
1 pasilla chilli
1 orange, zested and juiced
2 limes, zested and juiced
2 tablespoons dark brown sugar
3 teaspoons sea salt
600g flank or bavette steak
warm tortillas, to serve
coriander, chopped, to serve

Method

  1. Toast the seeds in a small, dry frying pan for 2–3 minutes, until aromatic. Allow to cool. Use a mortar and pestle (or coffee grinder) to grind the seeds to a fine powder.
  2. Toast the chillies in the same pan for 2–3 minutes on each side until aromatic. Deseed the chillies, then place the flesh in a blender or food processor, together with the ground cumin and coriander, the orange and lime zest and juice, the brown sugar and the sea salt. Blend until almost smooth, with a few pieces of chilli skin visible.
  3. Reserve half of the mixture to use after the steaks have cooked. Pour the remaining marinade over the steak, cover and refrigerate for at least 1 hour.
  4. Take the steak out of the refrigerator 15 minutes before you intend to cook it. Heat a griddle pan until smoking hot, then grill the steaks for 3 minutes per side for medium rare, or 5–6 minutes per side for well done. When cooked to your liking, rest the steak on a plate, covered in foil, for 10 minutes.
  5. Serve the steak, sliced, in tortillas with the remaining marinade and the coriander.
Tags:
Mexican
Mexico
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