These spicy piquant steaks are stuffed into tacos, but you could just as easily serve whole with creamy beans, charred corn and coleslaw, or any of your favourite barbecue sides, if liked.
- CourseMain meal
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- PlusPreparation time 20 minutes + marinating and resting
Roughly chop ½ the onion and add to a small food processor with the garlic, coriander stalks and ½ the leaves, then whizz until finely chopped. Add the chilli paste, citrus zests and juice, oil, oregano and sugar. Whizz again, scraping down the sides as needed until smooth (you can also finely chop everything and mix by hand).
Season the steak with salt and place in a large non-reactive dish. Pour over the marinade, rubbing into the steak. Loosely cover and chill for at least 30 minutes, ideally 2 hours ahead (or up to 24 hours in advance), turning the steak occasionally.
Prepare the barbecue for direct grilling. Shake off any excess marinade and reserve. Grill over a medium-hot part of the barbecue, turning every 1-2 minutes and moving around as needed. If the barbecue is too hot, flames flare up from dripping fat or the meat browns too quickly, move briefly to a cooler spot. For more colour or to render the fat, shift it to a hotter part of the grill. Brush with the reserved marinade as you turn the steak for the first 10-15 minutes, then discard any remaining marinade.
Cook for a total of 25-30 minutes for medium-rare in the centre and well browned on the outside. For accuracy, test at the thickest part using an instant-read meat thermometer – it will read 55ºC.
Transfer the steak to a platter or plate and leave to rest for at least 15 minutes, loosely covered with foil. While it rests, toast the wraps on the hottest side of the barbecue for 1-2 minutes on each side, until softened and charred. Keep warm, wrapped in foil. Finely chop the reserved onion and coriander leaves.
Cut the rested steak into thin slices against the grain, then roughly chop into short pieces. Fill the tacos with beef and avocado, then sprinkle over the onion and coriander. Serve with hot sauce and the lime wedges.