1. 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 2 hours.
2. Season the steak with sea salt flakes just prior to cooking.
3. 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.
4. 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).
5. 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.

to serve:

• Warm Tortillas, smashed avocado, sour cream and tomato salad.