Authentic tacos

Ingredients:

400 g skirt steak
6 soft tortillas
2 limes, juiced
2 tomatoes, diced
1 red onion, diced
1 clove garlic, very finely minced
1 bunch coriander, leaves picked
1 jalapeno, de-seeded, diced
1/2 cucumber, peeled, de-seeded and diced
2 tsp cumin seeds, ground
freshly ground white pepper
sea salt
peanut oil

Season steak all over with sea salt, freshly ground white pepper and cumin. Set aside for a half hour to come up to room temperature. Drizzle a little peanut oil over one side.

Pre-heat a fry pan over high flame. Cook steak, oiled side down, for one minute. Turn. Cook for a further minute. Drop heat to low. Cook for a minute. Turn and cook for a final minute, then set aside. Rest steak while you prepare the vegetables.

In a bowl, toss together the tomato, onion, garlic, coriander leaves, jalapeno and cucumber. Add the lime juice and a pinch of sea salt.

Warm tortillas according to packet instructions.

Slice the steak into small strips.

Fill tortilllas with steak and vegetables. Don't overfill, otherwise it'll go everywhere when you try and eat it.