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Fajita seasoning for Flank Steak

Ingredients:

For the dry mix which can be scaled up and made ahead to store in a jar -

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon Ancho chilli flakes (or similar)

To prepare the meat:

2 limes (juiced)

2 fat cloves garlic (crushed)

1 large bunch of coriander roughly chopped (about a cup full)

1 tablespoon vegetable oil

a good grinding of salt and black pepper

Make up the herb mix by combining all five dry ingredients.

Place the dry mix into a bowl and add the lime juice, crushed garlic, fresh coriander and oil.

Slather this mix all over two flank steaks until well covered and leave to marinade for as long as you can wait!

This is where I place mine in freezer bags and freeze for use later. Throw the lime skins into the bags for extra zing.

Just before cooking season with the salt and pepper.

Grill over a very high heat for 2 or 3 minutes a side and rest for 10 mins.

You can order fresh and delicious flank (bavette) steaks from Yorkshire-based Swaledale Butcher.