Gordon Ramsay Mexican Feast

Ingredients: Serves 4

For the steaks:

- 2 x 220g bavette steaks
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 tbsp olive oil

For the chilli prawns:

- 200g raw king prawns, shelled and deveined
- 1 garlic clove, finely sliced
- ½ tsp chilli flakes
- 2 tbsp olive oil

For the pickles:

- 2 red onions, finely sliced
- ¼ red cabbage, finely sliced
- juice of 1 lime
- 1 tsp caster sugar

For the charred corn:

- 3-4 corns on the co
- Sea salt and freshly ground black pepper

For the salsa:

- 200g cherry or mixed tomatoes, quartered
- ½ onion (or red onion), finely chopped
- 1 green jalapeño chilli (or more/less to taste), finely chopped
- Small bunch of coriander, roughly chopped
- Juice of 1 lime
- 2 tbsp olive oil

For the guacamole:

- 1 avocado
- Juice of 1 lime
- ½ red onion, finely diced

For the salmon ceviche:

- 2 tbsp olive oil
- Zest and juice of 1 lime
- ½ tsp caster sugar
- 150g salmon fillet, skinned and finely sliced
- 1 red chilli, deseeded and finely sliced
- ½ red onion, finely sliced
- Small handful of coriander, roughly chopped

Method

1. Rub the steaks with the cumin, chilli powder, oil and some seasoning. Set aside to come to room temperature.
2. Mix the prawns with the garlic, chilli, 1 tablespoon of oil and seasoning. Set aside to marinate.
3. Toss the red onion and cabbage with the lime juice and sugar and leave to lightly pickle.
4. Mix together all the salsa ingredients and season well.
5. Blitz together the avocado flesh with the lime juice until completely smooth. Stir through most of the red onion and sprinkle some on top.
6. Whisk together the oil, lime zest and juice, sugar and some seasoning. Add the salmon, chilli and red onion. Toss well to coat then leave to lightly cure for up to 15 minutes.
7. To cook the steaks, heat a large heavy-based frying pan over a high heat. Cook for 3-4 minutes each side (or to your liking). Set aside to rest while cooking the prawns.
8. Heat the remaining 1 tablespoon of oil in a frying pan. Cook the prawns for 2 minutes each side or until pink and opaque.
9. Char the corn in a griddle pan over a high heat and toast the corn tortillas.
10. To serve, slice the rested steak and carve the charred corn off the cobs. Let everyone layer up their own tacos as they like with toppings, plus extra lime, chillies, coriander and soured cream to taste.