Flank steak is the only cut of beef you see at the busy Oaxacan markets, as you wander down laneways of cooking stations lined with stands of abundant carne asada. There you’ll see it butterflied and batted out into thin sheets of titanic minute steak, alongside coils of chorizo sausage and piles of abundant vegetables and salads. The meaty elements are briefly charred over aromatic woods and charcoal with small bulb spring onions and bullhorn chillies, then served up with piles of tortillas, chopped salads and plenty of salsa taqueria, while mariachi bands, icy cerveza and hordes of hungry locals help to complete the picture. This version cuts to the chase by focusing on the combination of that uniquely textured cut of beef alongside those caramelised green onions.