A quick, nutritious and budget friendly meal to feed the family. Soaking the meat in lime juice adds a lovely tang and freshness that also complements the add ons; avocado, tomato and onion. Delete the chilli if you don’t want the heat, alternatively pass around the tabasco sauce or pickled jalapenos to add a tad more kick. The scotch neck steaks are high in flavour, and the thin slices mean it only takes minutes to cook. Skirt steak works a treat too.

Serves 4  - 6 (makes 8)

½ bunch coriander, rinsed well, leaves chopped and roots reserved

2/3 cup (160ml) lime juice (about 6 limes)

1 red chilli, finely chopped

700g Torello Farm grass-fed scotch neck steak (or skirt steak)

1 red onion, finely sliced

Accompaniments:

2 avocados

2 hydroponic tomatoes

sea salt

¼ teaspoon smoked paprika

8 x 18cm soft flour or corn tortillas

1 lime, cut into wedges

Torello Farm pickled jalapenos, to serve

Bruise the reserved coriander roots with a mortar and pestle or by pressing on using the side of a knife. Place ½ cup (125ml) of lime juice, half the chilli and coriander roots in a ceramic dish just large enough to hold the steaks side by side. Add the steaks and turn over to coat all sides. Set aside for 20 to 30 minutes, turning over occasionally.

Meanwhile, prepare the accompaniments. Cut the avocado into chunks and place in a small bowl. Gently toss with a tablespoon of lime juice and the remaining chilli. Cut the tomatoes into 3cm pieces and transfer to a serving bowl. Drizzle over a tablespoon each of lime juice and olive oil. Add the coriander leaves, a pinch of salt and toss to combine, then dust the top with paprika. Set aside.

Pre-heat a cast iron grill over a high heat. Drain the lime juice from the steaks patting any excess with paper towel. Discard the marinade. Cook each steak for 2 minutes on one side then turn over and cook for a minute on the other, for medium-rare steak. Transfer to a plate and cover to keep warm. Cook the remaining steaks. Rest steaks for 5 minutes. Meanwhile cook the sliced onion over the hot grill until softened and charred around edges, then transfer to a small bowl.

Heat a frying pan and heat the tortillas about 20 seconds each side, or according to the packet instructions.

Thinly slice the steaks. Place the accompaniments, steak and tortillas on the table to share. To serve, arrange steak pieces along centre of a tortilla, top with some avocado, tomato and onion, then add pickled jalepeno and a squeeze of lime juice if desired. Fold over the sides of tortilla and enjoy.

 Recipe by Fiona Hammond, August 2024.