Flank steak tacos with guacamole

  • For the steak
  • 1 (1-1.5kg) flank steak
  • 120ml tequila
  • 120ml freshly squeezed lime juice
  • 60ml olive oil
  • 1 tbsp ancho chilli powder
  • Salt and black pepper
  • For the guacamole
  • 3 avocados
  • 1 small red onion, finely diced
  • 1 serrano pepper, minced with seeds
  • Small handful of roughly chopped coriander leaves, plus whole leaves for garnish
  • 30-45ml fresh lime juice
  • Salt
  • For the assembly
  • Corn tortillas
  • 1 head cos or cos lettuce, coarsely shredded
  • 2 tomatoes, roughly chopped
  • 1 white onion, diced
1) Put the steak in a nonreactive dish and pour over the tequila, lime juice and olive oil. Turn to coat. Add the chilli powder, and use your hands to work it into the meat. Let stand about 1 hour.

2) Preheat the grill to high. Remove the steak from the marinade and season with salt and pepper. Grill, covered, turning once, 3 to 4 minutes per side for medium rare.

3) Halve the avocados and scoop the flesh into a bowl. Add the remaining ingredients and use a fork to mash to a chunky mix.

4) Remove the steak from the grill and rest 5 to 10 minutes. Slice across the grain. Heat the tortillas to soften. Fill the tortillas with steak, lettuce, tomato, onion and guacamole.

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