Margarita steak with mango and pear salsa

Method

1. For the seasoning: put all the seasoning ingredients, except the salt, into a food processor or spice grinder and blend to a fine consistency. Take care not to breathe in the dust from the mixture as it may make you sneeze.

2. Mix the blended seasoning with the salt and store in a jar. It will keep for at least a month if stored with a tight-fitting lid in a cool dry place.

3. For the beef marinade: combine all the marinade ingredients, along with the beef, in a food-safe plastic bag. Turn the steak to ensure it is coated in the mixture. Close the bag securely and leave in the refrigerator for at least 6 hours, turning occasionally.

4. For the mango salsa: combine all the salsa ingredients in a bowl. Cover and refrigerate until ready to serve.

5. For the potato wedges: wash - but don’t peel - the potatoes; then cut each one into 8 wedges with a sharp knife.

6. Put the potatoes in a pan of water, bring to the boil, then reduce the heat and simmer for 10 minutes. Drain and pat dry with kitchen paper. Set aside.

7. To cook the steak: preheat a griddle pan or grill to hot. Remove the steak from the bag and discard any excess marinade.

8. Place the steak on the hot griddle pan (or under a hot grill) and cook until medium-rare (about 3-4 minutes on each side), turning occasionally. You may wish to cook the steak for longer if you prefer your meat well done.

9. Remove the steak from the grill and leave in a warm place to rest for at least 5 minutes. Carve the steak into thin slices, and season with salt and pepper, as desired.

10. To fry the potato wedges: heat a splash of vegetable oil in a large frying pan. Tip in the potatoes and fry until they are soft and slightly blackened, but not burnt. Remove from the frying pan and sprinkle with Cajun seasoning and sea salt, to taste.

11. Serve the steak with the potato wedges and mango salsa on the side.