Steak Tacos

• bavette steak↗800g g
• small orange1

  sliced into rounds

• onion↗½

  sliced

• garlic cloves↗3

  crushed

• canned pinto beans↗400g g

  drained

• ripe Hass avocados↗3

  halved, pitted and peeled

• corn or small wheat tortillas15
• small onion1

  finely chopped

• small bunch of coriander

  chopped

• salsa

  (see recipe below) and 2 limes, sliced into wedges for serving

Step-by-step instructions

1. 1

   Place the steak in a dish, top with orange slices, squeezing a little juice, then sprinkle the onion and garlic cloves. Cover and let marinate for at least 1 hour, or refrigerate overnight.

2. 2

   Heat the pinto beans in a pot over medium heat for a few minutes until hot. Season with salt. Set aside.

3. 3

   Mash the avocado in a bowl with a fork. Add 1‑2 tbsp water to soften, and season to taste. Warm the corn tortillas according to package instructions and keep them wrapped to stay warm.

4. 4

   Allow the steak to reach room temperature if chilled. Grill over direct heat on a barbecue for 3 minutes on one side, then flip and grill another 3 minutes on the other side. Alternatively, sear in a very hot grill pan for 4‑6 minutes per side to medium‑medium rare. Let rest for 15 minutes. Slice thinly and arrange on a serving platter.

5. 5

   To assemble the tacos, place some warm pinto beans, grilled bavette steak, avocado puree, chopped onion and coriander into the warm tortillas. Serve with hot salsa (see recipe beside) and lime wedges for squeezing.