This meal is my idea of heaven… was so packed with zing and flavour… the Bavette steak is marinated in lime juice, orange juice, loads of garlic (coz you know I love it), fresh jalapeños, vinegar and ground spices like coriander, cumin, pepper, and chilli powder.
The zingy Mexican salsa is so easy and blitzed in the food processor. The guac and sour cream give that creaminess, and I added some delicious caramelized onions to accompany it all. Seriously lip-smacking good!!
I made the caramelized onions by sweating some sliced onions down with some oil in a saucepan with a pinch of salt for 30 minutes on low heat, often stirring until soft and golden. Then add 2 tbsps of brown sugar and a dash of balsamic vinegar and cooked them for a further 5 minutes or so until everything dissolved and was beautifully sticky and sweet.