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1 Put the steak in a shallow tray, then add the zest, juice 2 Tbsp extra virgin olive oil and spices. Mix well, set aside for 10 minutes, then season with salt and pepper. Cook on a hot barbecue grill for 8 minutes, turning regularly, until medium-rare.
2 Meanwhile, combine the herbs, garlic, chilli, vinegar and remaining oil in a food processor and purée until a rough sauce forms. Season with salt and pepper.
3 Slice the steak into fine strips, then mix with the pickles and onion. Serve with the sauce, tortillas, sour cream and salsa.