Preheat the grill to its highest setting and place a rack over a foil-lined grill pan. Rub the steaks with the smokey rub and set aside at room temperature. Meanwhile, grill the pepper and chillies for 8-10 minutes, turning occasionally, until blackened all over. Place in a bowl, cover with clingfilm or in a plastic food bag and leave until cool.
Gently remove the charred pepper and chilli skins with the stalks and seeds. Finely chop the remaining pepper and chilli and place into a bowl. Add the cucumber, onion and tomato. Remove the stone from the avocado, then peel and roughly chop. Stir into the other vegetables, with the lime juice and coriander, then season to taste with the smoked chipotle sauce.
Heat a griddle pan over a high heat. Rub the steaks in the olive oil and cook for 3 minutes on each side for medium. Remove and leave to rest for 10 minutes before slicing thinly. Serve at the table with griddled tortillas, the salsa, squeezes of limes and spoonfuls of soured cream.
Recipe and image courtesy of Waitrose & Partners
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