Ingredients

800g skirt steak
40ml olive oil
3 cloves garlic, diced
Juice of ½ lime
2 tbsp chipotles en adobo (stewed Mexican chillis)
Salt and pepper to season

For the potatoes
2 tbsp olive oil
500g new potatoes, sliced in half lengthways
diced shallots 2
2 garlic cloves, finely chopped
2 green chillies, de-seeded and finely chopped
½ cup water
1 small handful of chopped coriander
Juice of 1 lime
Salt to taste
Extra olive oil to drizzle

Method

• Cut steak in to 1cm strips across the grain and marinate in the remaining ingredients for at least half an hour.

• Heat the oil in a large pan. Add the potatoes and season. Stir-fry for 5 minutes, coating the potatoes in oil. Add shallots, garlic and chillies and fry for a few more minutes. Add the water, cover pan and cook on a low heat, stirring occasionally until the water has absorbed and the potatoes have cooked, add more water if needed. Take off heat, add lime juice and coriander and a drizzle of olive oil. Check seasoning.

• Meanwhile heat a frying-pan on a high heat until smoking and then add a splash of olive oil. Fry the strips of steak in batches, cooking them only a minute or two on each side (depending on their thickness).

• Serve the steak rare or medium rare with the potatoes and a green salad.