Cast your mind back to the best steak you ever had, then try this absolute monster of a recipe. A slab of beef marinated overnight, grilled and blackened, then finished in the oven and served how you like it. We're liking it medium rare....
Spoon the tomato purée into a mixing bowl and pour in the red wine. Squeeze in the juice from the lime and orange, then mix to combine. Peel and finely chop the garlic, then deseed and dice the chilli, before adding both to the marinating liquid with the spices, sugar, salt and pepper.
Trim excess fat from the beef skirt and lay in a deep roasting tray or similar. Pour over the marinade and rib all over the beef. Leave overnight, covered in the fridge, to flavour the beef and tenderise it.
Take the beef out of the fridge and allow to warm to room temperature for at least an hour before cooking. Preheat a chargrill if cooking outside (or cast iron pan inside) until searingly hot. Cook the beef skirt for 5 minutes on each side. It should be nicely charred on the outside, but still medium and pink on the inside. Allow to rest in a warm place for another 5 minutes before slicing.
Beat together the mayo, sour cream and milk then season to taste with salt and pepper. Shred the lettuce and warm the flour tortillas. Slice into thin strips and serve inside the tortillas with lettuce and white sauce. Serves 4