What can I say?  Melt in your mouth, spicy chargrilled steak on a bed of creamy guacamole, charred and caramelised asparagus and crunchy leaves. (Deep breath and sigh) Finished off with a tangy, smokey, protein packed, chilli infused, crunchy salsa all wrapped up in a fresh, chewy tortilla.  Ole`

Prep time:  40 minutes            Cooking Time:  30 minutes            $$ Low to Medium Budget

Serves 4 Amigos

500gm of Fillet steak  (You can use a cheaper cut, no problem……rump, scotch or sirloin would be equally good)

1 tbs of fresh thyme leaves

1 clove of garlic, finely chopped

2 tbs of olive oil

1/2 to 1 tsp of chilli powder (depending on how much of an Amigo you really are)

1 tsp of ground cumin

1 tsp of ground coriander

1 tsp of paprika

Juice of 1/2 a lime

Sea salt and pepper

1 bunch of asparagus or 2 bunches of baby asparagus, ends trimmed (you could use zucchini if you can’t get asparagus)

1 bag of mixed salad leaves or rocket

1 packet of 12 Flour Tortillas

For the Guacamole:

2 ripe avocados, mashed

11/2 tbs of sour cream

A good slurp of Tobasco sauce

Juice of 1/2 a lime

Sea salt and cracked pepper

For the Salsa:

1 fresh corn cob, peeled and hairy bits removed (you could use a tin of sweet corn)

1 punnet of cherry or grape or heirloom tomatoes

1 cup of tinned red kidney beans (have the leftovers in a salad for lunch)

1/2 a red onion, finely diced

1-2 green chillies, finely chopped

1/2 a bunch of coriander, chopped

Juice of 1 lime

2 tbs of extra virgin olive oil

Sea salt and cracked pepper

Place a griddle pan on the stove and get it nice and hot.  Pop the corn in and cook it on all sides until you get a nice charred effect happening and the corn is cooked.  Set aside.  Do the same with the asparagus spears.  Pop them in the griddle pan and swirl them around until they are bright green and just tender.

In a large bowl combine the garlic, chilli, cumin, paprika, coriander, thyme leaves, lime juice and olive oil.  Season with salt and pepper and stir to combine.  Throw the steak in and mix with your hands so that every little bit is covered.  Set aside.

In a smaller bowl, combine the mashed avocado, sour cream, tobasco, lime juice and salt and pepper.  Mix well to combine, clean up the bowl (a good opportunity to taste and tweak) and drizzle with a little olive oil.  Set aside also.

Combine the chopped tomatoes, chillies, beans, red onion, coriander, olive oil and lime juice in a bowl.  Hold the corn cobs in a vertical position and run your knife down the sides of the corn to remove the kernels and add them to the other ingredients, season with salt and pepper and set aside.

Reheat your griddle pan or BBQ to nice and hot.  Cook the steaks on both sides for approximately 4 minutes for medium rare.  Baste each side with the marinade while cooking.  Allow the steaks to rest for approximately 4 minutes before slicing in thin strips, across the grain.

Heat the tortillas according to packet instructions and begin layering.  A nice, generous swipe of guacamole, top with a few salad leaves and asparagus spears followed by strips of spicy marinated fillet and last but definitely not least the smokey chargrilled corn salsa!