Thomasina Miers is one of Britain’s rising star chefs. This recipe is from her latest book Mexican Food Made Simple. Skirt steak (or minute steaks), a cheap cut, is a favoured piece of meat in Mexico, thanks to its rich flavour. As long as you cook it quickly over a high heat, the meat will be tender and delicious.

600g skirt or minute  steak

3-4 tbsp olive oil

2 cloves garlic, crushed

juice of half an orange

1 chilli de arbol, finely chopped

sea salt and black pepper

4 wraps (corn tortillas, chappatis or other wraps)

1 tbsp olive oil

4 spring onions

about 150g warm cooked black beans

about 200g warm rice (optional)

salsa

1 avocado, peeled and mashed with the juice of a lime

3-4 tbsp crème fraîche

chopped coriander leaves

120g extra mature cheddar cheese (optional)

1. If the skirt steak is cut into thick slices, butterfly it out into thin steaks by cutting it down the middle with a sharp knife. Marinate the steak in the olive oil, garlic, orange juice, chilli and seasoning for 30 minutes.
2. Heat each tortilla in a hot, dry frying pan for about 10 seconds a side to make it soft and pliable.
3. Heat up a griddle or heavy-bottomed frying pan until smoking hot and add the olive oil. Top the spring onions and peel off the outer skin before chopping them up into 2-3cm lengths. Season with salt and pepper and put onto the hot griddle.
4. Pat the steak dry with some kitchen paper and add to the griddle pan. Sear for a minute on each side (or 90 seconds, tops). Leave to stand for a minute on a warm plate while you finish cooking the spring onions. They should be soft and slightly charred. When the spring onions are cooked, remove from the pan, add the reserved marinade from the steak and let it sizzle up before pouring over the warm beans. Chop up the steak into bite-size pieces across the grain (you can see the grain all running in one direction, so cut across these lines at a right angle).
5. Fill the tortillas with the steak, beans, rice, salsa and spring onions. Add some mashed avocado, a drizzle of crème fraîche, some coriander leaf and the cheese, and toast if you like, your burrito crispy. Eat up at once.

Mexican dishes are easier to make than to pronounce. Thomasina Miers shares her favourites … click here for more of her Mexican dishes.

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