There's something about wrapping meat in bread which is just the best thing ever; add some spice and you've got yourself a party! I've used sirloin steak in this recipe but if you're cooking for lots of people you could use a cheaper cut like flat iron. I saw a Jamie Oliver show the other day where he grilled avocado and I just thought it was the most brilliant idea. I don't usually love steak and avocado together but grilling the green stuff brings a new dimension which works perfectly. This is such a simple dish which everyone will love; it's fun, a little bit messy and tastes absolutely amazing!
1 large, very ripe avocado
Half a red onion
350g sirloin steak
Soft taco tortillas
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp green tabasco, plus extra to serve
Fresh coriander, chopped to serve
Salt and pepper
Start by tendering the steak, put a little cling film over the meat and then give it a quick bash with a rolling pin. In a shallow dish mix a tablespoon of olive oil, the juice of 1 lime, paprika, cumin, ground coriander and green tabasco. Add the steak to the dish and rub in the mixture until completely coated. Cover and pop in the fridge for at least an hour, and up to 24 hours, to marinade.
Take the meat out of the fridge 20 minutes before cooking so that it can reach room temperature. Just before cooking season with salt and pepper.
Slice the avocado and red onion. Place in a bowl, season and drizzle with olive oil. Toss to coat. Slice the other lime in half.
Heat a greased griddle pan over a medium, high flame. Once searing hot add the steak and cook according to taste and thickness of the meat. Remove the steak from the heat and set aside to rest until ready to use
Place the lime halves face down on the griddle pan, then arrange the avocado and red onion. Cook for a couple of minutes on each side, or until golden and the charred lines appear.
Thinly slice the resting steak and heat a few tortillas over an open hob flame. To serve, pack a tortilla with the grilled steak, avocado and red onion, then top with fresh coriander and a good shake of green tabasco.