Steak Tacos with Burnt Tomato Salsa

Chop your tomato in half and cut the flesh of the red pepper. Peel the garlic cloves and chop 2 limes in half and the other lime in quarters.

Using tongs pop your tomatoes, garlic, red pepper and spring onions onto the flame of the hob charring on all sides until blackened, about 3 -5 mins. You can also use a blowtorch or pop them under a very hot grill.

Thinly slice the red onion and squeeze over the juice of a lime and a pinch of salt. Mix well and allow to quickly pickle on the side.

Pop the garlic and spring onions into a mortar and pestle with a big pinch of flakey sea salt and bash for 5 mins until almost smooth. Add in the red pepper and bash to a paste and then add the tomatoes and continue bashing to form a slightly chunky salsa. Optionally you could blend in a food processor, but the results won’t be as fresh.

Squeeze in the juice of a lime, the Bull’s-Eye Kentucky Habanero Hot Sauce and season with more salt if required.

Combine 1 tsp salt, cumin, chilli powder and oregano in a bowl. Rub this onto the steaks and heat up a cast-iron skillet until smoking hot.

Add a glug of oil and then the steaks. Cook for 3 mins on either side, don’t move the steak whilst it’s on the pan to form a thick crust. Allow the steaks to rest on a chopping board for 5 mins.

Once rested, slice thinly against the grain of the meat. Sprinkle on a pinch of salt and toss with the resting juices.

Wipe the cast iron pan clean with a paper towel and heat to a high heat. Heat up each tortilla until golden and keep warm in a tea towel.

Assemble the tacos with first the beef, then the salsa, crumbled feta, pickled red onion, fresh coriander, and finally a squeeze of lime. Enjoy.