Bring your steak up to room temperature and pat dry. Brush all
over with the Ancho in Adobo, cover and leave to marinate for up to
Season the steak with sea salt flakes just prior to
Preheat a large griddle or heavy-based frying pan large enough
to hold the meat until it sizzles when you add a drop of oil. Sear
the steak in the dripping on all sides over high heat creating a
rich, dark crust then reduce to medium heat and continue to cook
for 3 to 4 minutes.
For a medium rare steak, press the steak with your thumb it
should have a slight spring to touch (and a core temperature of
52°C before resting).
Leave to rest in a warm place for half the cooking time before
carving into thin slices at a diagonal across the grain and
dressing with chopped coriander and a squeeze of lime juice.
• Warm Tortillas, smashed avocado, sour cream and tomato