500 g steak
75 ml extra virgin olive oil
100 ml tequila
2 limes, zest of one, juice of both
3 garlic cloves, minced
1/2 tsp chili powder (cayenne pepper)
6 small tomatillos, finely chopped (if you can’t find these, use normal tomatoes)
3 spring onions, sliced very thin
1 jalapeño, chopped
1 small cucumber
juice of 2 limes
handful fresh coriander or parsley, finely chopped
50 g Klein River Oak Smoked Stanford shavings
Mix all the marinade ingredients together.
Place the steak in the marinade and leave it in the fridge for at least 4 hours or overnight.
Combine all the ingredients to make the salsa (pico verde) and then drizzle with olive oil.
Cook the steak in a large skillet over medium heat, until medium-rare.
Let the steak rest and then cut into strips.
Serve in slightly charred tacos, topped with the pico verde and Oak Smoked shavings.