Carne Asada-Style Steak & Fries

• Meanwhile, halve cherry tomatoes. Zest lime to get a pinch, then slice into wedges. Finely chop garlic and coriander. Thinly slice radish and spring onion. • In a medium bowl, combine cherry tomatoes, radish, a squeeze of lime juice and a drizzle of olive oil, then season with salt and pepper. Set aside.

• In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of chilli flakes (if using) and lime zest. Season and set aside.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer the steak to a plate to rest.

• While the steak is resting, heat the butter in a medium saucepan over medium heat. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Cook garlic, Mexican Fiesta spice blend (see ingredients) and the plain flour until fragrant, 1 minute. • Add the milk and cream (see ingredients) and cook until thickened, 1-2 minutes. • Remove from heat, then add grated Parmesan cheese and stir to combine. Transfer queso to serving dish and top with spring onion.