Flank steak tacos, cerveza negra & charred onions

Method

1. Preheat a wood-fired or charcoal barbecue until the coals have a thin coating of grey ash. Alternatively, heat a regular barbecue to medium.
2. Combine the salt and spices in a small bowl and mix together well. Using your hands, rub the spice mix liberally into the steaks, then transfer them to the hot barbecue and cook for 4 minutes, turning occasionally, until charred all over.
3. To make the charred onions, cut the spring onions in half and dress them with the olive oil, chopped oregano and salt.
4. Heat a frying pan over medium heat, add the beer, vinegar, chipotle and agave syrup and bring to a boil. Simmer the liquid until reduced to a caramel-like consistency, then add the lime juice and reduce further until thick and glossy. Season to taste with salt and pepper and leave to cool to room temperature.
5. Add the onions to the barbecue, cut side down, and cook for 5 minutes until nicely coloured and charred. Turn over and cook for a further 5 minutes, then remove from the heat. Leave to cool slightly, then peel away any excess outer layers.
6. Cut each onion half into quarters, stir into the reduced beer sauce and mix well.
7. To serve, warm the tortillas on the barbecue until lightly charred, then divide them among serving plates and top each with a spoonful of salsa. Carve the steaks into thin slices or chop into bite-size pieces and arrange over the tortillas, then spoon over the caramelised onions. Spoon over a little more salsa, sprinkle with the ricotta and serve.