Grilled Steak Tortilla

Prep: 20-25 mins
Cook: 10 mins

• 675 g/ 1 lb 8 oz sirloin steak

• warmed corn tortillas and shredded

• lettuce, to serve

marinade

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• juice of 1 lime

• 1 tbsp ground cumin

• 1 tbsp mild chilli powder

• 1 tsp salt

• h tsp pepper

• htsp ground cinnamon

• 1/4—1/2 tsp cayenne pepper

• pineapple salsa

• 400 g/ 14 oz diced fresh pineapple

• 2 bird’s eye or jalapeöo chillies

• (or use 1 red and 1 green chilli),

• deseeded and finely chopped

• 1 small red onion, finely diced

• h teaspoon salt

• juice of 1 lime

1. To make the marinade, combine the oil, garlic, lime juice, cumin, chilli powder, salt, pepper, cinnamon and cayenne pepper in a bowl. Spread over the steak, coating both sides. Cover it and place in the fridge for at least 40 minutes or up to 24 hours.

2. Preheat the barbecue to high. To make the salsa, put the pineapple, chillies, onion, salt and lime juice into a medium-sized bowl and stir to mix.

3. Place the steak on the barbecue rack over high heat and cook to taste, about 5 minutes each side for medium. Remove from the heat, cover loosely with foil and leave to rest for 5 minutes. Thinly slice and serve with warmed tortillas, shredded lettuce and the pineapple salsa.