Carne Asada Tacos with Grilled Peppers and Onions

For the Grilled Peppers and Onions 

• 1 large onion, sliced thinly
• 1 large red capsicum, sliced thinly
• 1 tbsp olive oil 

To plate

• Guacamole – 1 avocado (mashed)
• Salt and pepper
• Juice of 1 lime 
• 6 corn or flour tortillas, whatever your preference
• Freshly chopped coriander and white onion, to top 

Method

• Begin by prepping the meat and marinating, up to 24 hours before cooking – the longer the better, but around an hour minimum is ok. In a large flat dish, add the juice of a lime and an orange. Add the dried herbs – paprika, oregano, salt, pepper, and the chopped garlic and coriander. Add in the olive oil and Worcestershire sauce, and place in the steak ensuring good coverage. Marinate the steak for as long as you wish, turning a few times throughout to ensure the marinade soaks into all sides.
  
• Add the sliced onions and red capsicum to a large cast iron pan with the olive oil. Cook them on a medium heat until they are softened – do not be afraid to let them get some dark colour, by avoiding constant stirring. Set aside.
  
  
• Prepare your simple guacamole by mashing the avocado, and seasoning with salt, pepper and lime juice to taste. Chop white onion and coriander finely and set aside for serving.
  
  
• To cook the steak, place a cast iron pan on a high heat to preheat. Once you have a good heat going, add the steak to the pan. The oil in the marinade should be enough to stop it from sticking to the pan, however you can add a drizzle more if you like. Cook on each side for about 4 mins, and rest covered lightly with aluminium foil, for 10 minutes before slicing.
  
  
• Heat your tortillas on a cast iron or grill pan. Assemble all ingredients, topping with a generous amount of chopped onion and coriander.

Recipe by Alexandra Berto