Ingredients

• 300-400g flat iron steak (1 large or 2 steaks)

Marinade:

• 2 hot banana wax peppers, jarred (optional), finely chopped
• 1 red scotch bonnet pepper (2 if not using banana peppers), finely chopped
• 3 garlic cloves crushed
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1 heaped tsp ginger finely chopped or gratedt
• 1 tbsp brown sugar
• 1/2 lime zest juice
• 3 tbsp olive oil
• pinch each of maldon salt or similar flake salt and freshly ground black pepper

Method

To Marinate

1. Place all the marinade ingredients into a non corrosive container large enough to hold the steaks, mix until well combined. Place the steak in the marinade and coat well, cover and refrigerate for 4-12 hours.

To Cook

1. Remove from the fridge 30 minutes before cooking to allow the meat to come to room temperature. Heat a barbecue so that it is very hot or a grill pan over a high heat. Place the steak on the hot bbq or grill pan and cook for 1-2 minutes on each side so well seared but rare (be careful not to overcook). Allow the meat to rest for 5 minutes then thinly slice the steak/steaks across the grain.

To Serve

1. Serve the thinly sliced steak with a salsa to your taste (spicy or mild), guacamole, salad leaves and flat bread of your choice.