Jason Palin Bavette Steak Tacos with Salsa Roja and Guacamole

Method

1. Thinly slice the bavette down the grain and place into a bowl.
2. Sprinkle it with salt, garlic powder and add the juice and zest of one lime.
3. Add a good splash of olive oil, and cover.

Salsa

1. In a deep saucepan, add half of a peeled red onion, half a red pepper, chopped coriander stalks, half a tomato and 1 red chilli.
2. Cover with water and bring to a boil. Simmer for 10 minutes.
3. Strain the mixture, reserving the water.
4. With a hand blender, liquidise the mixture. Add a little bit of the water if too thick.
5. Pour all of the mixture (including the reserved water) back in a saucepan, place on heat and simmer until thick.
6. Taste for seasoning and reserve.

Tacos

1. Cut 12 circles from the tortillas or wraps.
2. Place onto a lined baking sheet.
3. Pop in an oven 200°C.
4. For a few minutes or golden crisp.
5. Reserve.

Bavette

1. Heat up a heavy frying pan with a splash of olive oil.
2. Pat the beef dry with kitchen roll.
3. Using tongs, sear each side of the beef for 1 minute.
4. Repeat until all meat is cooked.
5. Rest with a loose covering for a few minutes - then rough chop.

Guacamole

1. Cut the avocados in half. Remove stone and tone scoop the pulp into a mixing bowl.
2. Add half a diced tomato, ¼ small diced red onion, the juice of half a lime, chopped fresh coriander and a pinch of cumin, salt and pepper.
3. Now, mash with a fork.
4. Taste, and season further if needed.

To assemble

1. Share the beef between tacos.
2. Add a spoon of guacamole, a spoon of salsa and a sprinkle of fresh coriander.
3. Serve.