Aussie Bavette Steak Tacos with Salsa Roja and Guacamole

Method

1. Thinly slice the bavette down the grain and place into a bowl.  
2. Sprinkle it with salt, garlic powder and add the juice and zest of one lime. 
3. Add a good splash of olive oil, and cover.

Salsa 

1. In a deep saucepan, add half of a peeled red onion, half a red pepper, chopped coriander stalks, half a tomato and 1 red chilli.
2. Cover with water and bring to a boil. Simmer for 10 minutes.
3. Strain the mixture, reserving the water .
4. With a hand blender, liquidise the mixture. Add a little bit of the water if too thick. 
5. Pour all of the mixture (including the reserved water) back in a saucepan, place on heat and simmer until thick. 
6. Taste for seasoning and reserve. 

Tacos 

1. Cut 12 circles from the tortillas or wraps. 
2. Place onto a lined baking sheet. 
3. Pop in an oven 200°C. 
4. For a few minutes or golden crisp. 
5. Reserve. 

Bavette 

1. Heat up a heavy frying pan with a splash of olive oil. 
2. Pat the beef dry with kitchen roll.
3. Using tongs, sear each side of the beef for 1 minute.
4. Repeat until all meat is cooked. 
5. Rest with a loose covering for a few minutes – then rough chop. 

Guacamole

1. Cut the avocados in half. Remove stone and tone scoop the pulp into a mixing bowl.
2. Add half a diced tomato, 1/4 small diced red onion, the juice of half a lime, chopped fresh coriander and a pinch of cumin, salt and pepper. 
3. Now, mash with a fork. 
4. Taste, and season further if needed. 

To assemble 

1. Share the beef between tacos 
2. Add a spoon of guacamole, a spoon of salsa and a sprinkle of fresh coriander. 
3. Serve.