Because it’s marinated after cooking, the zesty flavours coat the charred meat before it’s wrapped up in a tortilla. The colourful pickles and sides not only up the veggie quotient, but make for a festive table.

What You Need

300g sirloin steak, fat removed (room temperature)
Wholegrain tortillas
4 radishes, topped, tailed and grated

For the pickled onion:
3 garlic cloves
1 red onion
1 tsp peppercorns
1 tbsp sea salt flakes
1 cup red wine vinegar

For the wilted cabbage:
1 small green or red cabbage, finely sliced
Juice of 1 lime
Pinch Maldon salt

For the marinade:
1 orange, zest and juice
2 limes, zest and juice
3 garlic cloves, finely grated or crushed
5 sprigs origanum

For the avocado cream:
1 avocado
Small handful coriander leaves
Pinch sea salt flakes

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Method

1/ Start with the onion pickle. Press down on the garlic with the face of a knife to pop off the skin. Slice the red onion and combine with the garlic, peppercorns and salt. Toss well and leave for 15 minutes, then cover with the red wine vinegar and refrigerate for two hours.
2/ Combine the cabbage ingredients.
3/ Combine the marinade ingredients.
4/ Preheat a cast-iron pan over high heat. Rub the steak with a little vegetable oil and season generously with salt and pepper. Cook for three minutes per side, then transfer to the marinade for four minutes per side.
5/ Blitz the avocado cream ingredients in a hand-held blender and grate the radishes.
6/ Carve the steak into wafer-thin slices. Warm the tortillas in a pan and serve with the accompaniments for everyone to assemble and roll their own.

SERVES 2. Per 1 106g serving: 2 633kJ, 22g fat (4.5g sat), 64g carbs, 240mg sodium, 24g fibre, 44g protein