Ancho chilli steak tacos with chimichurri

Preheat your barbecue to medium – the coals should be white.

Cover the ancho chillies (2) with boiling water and soak for 15 minutes. When soaked, discard the stalks and place the chillies into a blender along with 2 tbsp of the soaking liquid, 1 tomato (1) 1 tbsp oregano (2 tbsp), paprika (1 tsp), 1 tbsp red wine vinegar (1 tbsp) and 2 tbsp olive oil (2 tbsp). Season with salt and pepper then blitz into a smooth paste. Pour half over the steaks (2 packs), coating well. Leave to marinate for at least 1 hour.

Meanwhile, to make the salsa, halve the remaining tomatoes (4), remove the seeds and finely dice. Place in a bowl and mix with 1 tbsp olive oil (1 tbsp), onion (1/2), coriander (10 g) and lime (1/2).

To make the chimichurri, mix together the remaining olive oil (4 tbsp) and red wine vinegar (1 tbsp), parsley (20 g), garlic (1 clove) and red chilli (1/2).

Place the steaks on to the hot barbecue and cook for 2-3 minutes on each side, then set aside to rest for 3-4 minutes. Alternatively, cook for the same time in a frying or griddle pan over a medium heat. Meanwhile, warm the wraps (1 pack) on the barbecue (or in a frying or griddle pan) for 30 seconds on each side.

To serve, slice the steak and divide between the wraps, then top with the leftover marinade, chimichurri and salsa.