Barbecued Fajita Steak

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

4 beef steaks, preferably rib-eye, approx 250g/9oz each

8 flour tortillas , plus all the side dishes, to serve

150ml pot soured cream (optional)

subheading: For the marinade:

juice 6 limes

2 tbsp olive oil

4 garlic cloves , crushed

2 tsp dried oregano

4 tsp ground cumin

2 tsp freshly ground black pepper

small bunch coriander , finely chopped

Directions at bbcgoodfood.com

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