• 2 tbsp soy sauce
  • juice of 1–2 limes
  • 1 tsp Angostura bitters
  • 3 tbsp tequila
  • 3 tbsp extra virgin olive oil
  • 2–3 garlic cloves, peeled and crushed
  • 1–2 ripe tomatoes, peeled, deseeded and chopped
  • ½ tsp freshly ground black pepper
  • ½ tsp sea salt
  • pinch of chilli powder or dried pepper flakes
  • 2 lb / 900 g piece of flank steak
  • 4 green or red chillies
  • coriander leaves, to garnish


Mix together all the ingredients except the steak and chillies to make a marinade. Slash the meat two or three times on each side, and put it in a shallow bowl with the marinade. Leave for 2–4 hours. Heat the grill. Remove the steak from the marinade, reserve the marinade and grill for 5–6 minutes on each side, if you like it rare, 8 minutes for medium and 10–12 minutes for well done. At the same time, grill the chillies until charred. When cool enough to handle, skin them, cut them in half, remove the seeds and shred finely. Slice the steak thinly across the grain. Mix the steak and chillies with a little of the reserved marinade, and pile on a serving platter. Garnish with coriander and serve with warm tortillas or pitta bread. Refried beans would also be a traditional accompaniment which are quickly made by draining, rinsing and mashing a can of red kidney beans and frying them in a little olive oil or in a non-stick frying pan until just beginning to brown.