Chargrilled Skirt Steak Fajitas

STEAK MARINADE:--
1 kg skirt steak
1 tbsp garlic, minced
1 tsp SIDS RINGS AROUND URANUS SAUCE
¼ cup fine chopped coriander root
1 tbsp cumin seeds, toasted & ground
1 tbsp fennel seeds, toasted & ground
1 tbsp sumac
¼ cup rice bran oil
1 tbsp SIDS BROWN SEED MUSTARD
12 tortillas
AVOCADO & CORN SALSA:--
1 small tin corn, drained (or fresh)
2 avocados, peeled & cut in 1 cm cubes
½ cup diced red onion
1 roast orange capsicum, cored & cut in 1 cm
½ cup rough chopped coriander
1 lime, juiced & fine grated zest
2 tsp SIDS RASPBERRY VINEGAR
2 tbsp EV olive oil
SIDS SALT & PEPPER to taste

Marinate the Steak:- Pound the steak on both sides with a coarse meat tenderiser then lightly score each side. Mix SIDS RINGS AROUND URANUS SAUCE, garlic, coriander, cumin, fennel, sumac and oil together then pour over the meat (both sides) in a large pan to marinate overnight in the fridge.
Make Salsa:- Place SIDS RASPBERRY VINEGAR and all the salsa ingredients in a bowl and gently fold together. Sample and adjust seasoning to taste then refrigerate until required.
Heat the chargrill to very hot. Remove the steaks from the marinade, lightly season with SIDS SALT & PEPPER then place on the grill. Cook for 5 minutes, turning every 15 seconds, then remove to a warm plate to rest.
Clean grill bars with a wire brush.
Cook the tortillas on the grill for 40 seconds on the first side and 10 seconds on the second side. Place on a very warm plate and pile up to keep warm.
To Assemble:- Lay out a warm tortilla on a board and thinly spread on some SIDS BROWN SEED MUSTARD. Slice steak into 2 cm pieces and lay on the tortilla with some salsa then wrap. Repeat until the demand finishes.