Topher’s Tex-Mex skirt tortillas with sour cream and salsa

‘I arrived in Australia from Texas in 2009 to be with my now wife. I started making beer professionally in 2013 and along the way became interested in native fermentations and making beer with a sense of place. In 2016, I brought together lessons learned across the world, adapted them and started Wildflower Brewing & Blending, focusing on making wild-fermented beer using regional ingredients.

I cook Tex-Mex food at home a lot and love this dish because it can feed a crowd. You can serve the steak with tortillas, sour cream, guacamole and a slice of lime or on a bed of lettuce and seasonal roasted vegies. Skirt steak is also generally pretty cheap.’

Topher Boehm, brewer and retail customer

Feeds: 8 | Preparation time: 10 minutes, plus marinating | Cooking time: 10 minutes

Finely grated zest and juice of 1 orange

Finely grated zest and juice of 2 lemons or the flesh of 2 finger limes

160 g (5¾ oz/1 cup) finely chopped pineapple or 3 tablespoons pineapple juice

3 tablespoons dry white wine

3 tablespoons soy sauce

2–3 dried chillies (I like mixing chili de arbol with guajillo and ancho chillies, available from select grocers and online)

1 tablespoon coarsely ground black pepper

1 garlic clove, crushed

1 kg (2 lb 4 oz) skirt steak, trimmed of membrane and excess fat

Tortillas, sour cream, fresh salsa, guacamole and lime wedges, to serve

Mix up all the ingredients, except the steak, with a splash of water in a large bowl. Add steaks, refrigerate, and let them have a bath in the liquid for 1–2 hours.

Drain the marinade and cook steaks, turning once, over hot coals (or under a grill, or on a gas barbecue on high heat) for 8–10 minutes, until medium–rare (but no longer or they’ll be tough). Skirt needs to be seared at high heat so it doesn’t stew and toughen.

Remove from heat, rest for about 10 minutes, then slice meat against the grain into long strips about the width of your pinkie finger.

Serve steak with tortillas, sour cream, fresh salsa, guacamole and lime wedges.