1 kg inside skirt beef steak
60 ml lime juice
2 tbsp olive oil, plus extra for cooking
4 garlic cloves, finely chopped
2 tsp ground cumin
1 pinch of dried chilli flakes
1 capsicum, thinly sliced
1 onion, thinly sliced
Guacamole, coriander sprigs
Pico de gallo:
4 ripe tomatoes, chopped
1 tsp salt
1 small white onion(leek), finely chopped
1/2 cup chopped coriander
2 jalapeño chillies, thinly sliced
Juice of 1 lime
Combine the lime juice, olive oil, garlic, cumin and chilli flakes in a bowl and season with salt and pepper. Combine half the marinade with the steak in a resealable plastic bag, massaging well into the meat, and refrigerate to marinate for at least 3 hours. Bring the steak to room temperature before grilling.
Combine the remaining marinade with the capsicum and onion in a bowl, cover and refrigerate to marinate.
To make the pico de gallo, toss the tomatoes with the salt, transfer to a sieve and set it over a sink to drain for 30 minutes. Put the drained tomato into a bowl with all of the remaining ingredients and season with salt and pepper to taste.
Set up a kettle barbecue for direct grilling, heating until the charcoal is white hot. While the barbecue is heating, remove the steak from the marinade. Grill the steak on the barbecue, turning once, for 8–10 minutes until well charred and cooked to medium-rare: a thermometer should read 52°C. Cover loosely with foil and set aside to rest for 15-20 minutes; the steak will continue to cook as it rests.
Meanwhile, heat a splash of olive oil in a frying pan on the barbecue until smoking (alternatively, you can do this over high heat on the stovetop). Drain the capsicum mixture from the marinade, put it in the pan and fry, stirring occasionally, for 8-10 minutes until tender and beginning to scorch. Set aside. Pour any juices that have accumulated from the resting meat into the pan and set aside.
To serve, thinly slice the steak across the grain and serve with the capsicum, pico de gallo, guacamole, coriander, warmed tortillas and lime wedges.