Fajita

Method

1. Halve the lime. Squeeze the juice of one half into a bowl and whisk in 1 clove crushed garlic clove, 0.5 tsp ground cumin, 0.5 tsp smoked paprika and 1 tsp of the oil. Cut the remaining half into wedges and set aside.
2. Rub the marinade all over 150 g of skirt steak, cover and leave at room temperature for 30 minutes. Do not salt it yet, and do not marinate longer than an hour or the lime will start to cure the meat.
3. Put a cast-iron griddle or heavy frying pan over the highest heat until it just begins to smoke. Add 1 tsp of the oil, lay in the steak and sear undisturbed for 2-3 minutes, until a dark crust forms, then turn and give it another 2-3 minutes for medium-rare (an internal 52-54C). Season with salt and pepper, lift onto a board and rest 5 minutes.