Carne Asada Nachos with Fire-Charred Salsa

Method

1. In a zip bag, mix the lime juice, grated garlic, cumin, chipotle, oil and coarse salt, then add the steak and turn to coat. Press out the air and marinate in the cooler for 30 minutes to 2 hours. Meanwhile, light the fire and let it burn to red coals, then rake them into a thick bed on one side of the grate so you have a hot zone and a gentle zone.

   Add in this stepLime (juiced, for the marinade) 1Garlic cloves, grated 2Ground cumin ½ tspGround chipotle chili (or smoked paprika) ½ tspCooking oil (for the marinade) 1½ tbspCoarse salt ½ tspBeef sirloin or skirt steak (2 cm thick) 200 g

2. Put the tomatoes, onion rounds, jalapeño and unpeeled garlic on the grate over the thick bed of coals (charcoal (medium heat)) and grill for 8 min, turning with tongs. Take the garlic off first, once its skin is browned. When the vegetables are blackened in patches and soft, move them to a board: peel the garlic, stem the jalapeño (seed it for less heat) and chop everything finely. Put it in a bowl and season with the cilantro, lime juice and salt.

   Add in this stepTomatoes (for the salsa) 2White onion, cut into 1 cm thick rounds 60 gFresh jalapeño 1Garlic cloves, unpeeled (for the salsa) 1Chopped cilantro (coriander leaves) 1 tbspLime (juiced, for the salsa) ½Salt (for the salsa) 2 pinch

   charcoal (medium heat)

3. In a small bowl, stir the sour cream with a little lime zest, the juice and the salt, then add a few drops of water until it runs off a spoon. That is your lime crema.

   Add in this stepSour cream (for the lime crema) 4 tbspLime (zest and juice, for the crema) ½Salt (for the crema) 1 pinch

4. Take the steak out and pat off the marinade with paper towel so it chars rather than steams. Lay it in the middle of the grate over the thick coals (charcoal (medium heat)) and leave it untouched for 3 min; when a dark brown crust forms, flip once and grill 3 min more for medium (55 to 57°C in the centre). Rest it on the board for 5 minutes, then slice thinly against the grain and cut into bite-sized pieces.

   charcoal (medium heat)

5. In a 25 cm cast-iron skillet, spread half the chips, half the beans and half the cheese, then the rest of the chips and beans, the steak and the remaining cheese. Keeping the meat under cheese stops it drying out.

   Add in this stepThick tortilla chips 120 gCanned black beans, drained 100 gMonterey Jack cheese, grated 120 g

6. Cover the skillet tightly with foil and set it on the gentle side of the grate over charcoal (medium heat) for 6 min. Turn it halfway round midway; when all the cheese has melted and bubbles at the edges, lift it off with gloves onto a wooden board.

   charcoal (medium heat)

7. Spoon the charred salsa over in dollops and zigzag the lime crema on top. Finish with crumbled feta, sliced radish, diced avocado and the rest of the cilantro, and eat straight away.

   Add in this stepFeta, crumbled (in place of cotija) 30 gRadishes, thinly sliced 2Avocado 1Chopped cilantro (coriander leaves) 1 tbsp