Carne Asada Thick-Cut Filet

• 4 x Thick-Cut Filet (defrosted)
• ½ large white or brown onion (finely chopped)  
• 1 bunch / 1 cup of coriander (finely chopped, tightly packed)
• 1 garlic clove (finely minced or grated)  
• Zest of ½ lime
• Juice ½ lime
• Juice ½ lemon
• Juice ½ orange
• ½ tsp oregano
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp sweet smoked paprika
• 1 tsp fine sea salt
• 3 tbsp olive oil

Charred Tomato Salsa  

• 3 tbsp olive oil
• 2 medium-sized ripe tomatoes (cut in half)  
• ½ large white or brown onion (cut in half)  
• 2 garlic cloves
• 1-2 red chilis (mild or spicy)  
• Small bunch / ½ cup of coriander (tightly packed)
• Juice ½ lime
• 1 tsp salt

To serves

• Corn tortillas (warmed up)
• White onion (finely chopped)
• Fresh coriander leaves

Carne Asada Thick-Cut Filet

1. Finely chop the onion and coriander, mince the garlic, and zest the lime.  
2. Add lime, lemon, and orange juice, along with oregano, coriander, cumin, and sweet smoked paprika.
3. Season with salt and olive oil, and mix well.
4. Drizzle the filets with the marinade, cover, and place in the fridge for 20-30 minutes. In the meantime, prepare the salsa.
5. Place the marinated filets on a hot grill and cook for 5-6 minutes on each side, until nicely browned and warmed through. Remove from the heat.
6. Slice the filet into 1-2 cm / 0.4-0.8 inch thick slices.

Charred Tomato Salsa

1. Heat olive oil in a cast-iron pan over the fire.  
2. Once hot, add tomatoes, onion, garlic, and chillies. Cook for 8-10 minutes, until softened and charred.
3. Transfer to a food processor (including the oil), along with fresh coriander, lime juice, and salt. Blend until the ingredients emulsify, but the sauce still has some texture.

Assembly

1. Toast the tortillas over the fire.
2. Assemble the tacos with the filet, salsa, finely chopped onion, and cilantro.