So, the first cook from one of the two new Mexican-food-inspired books.  We had some amazing rump beef at the weekend but I had this little steak left over, so decided on this cook. Firstly, I made the smokey chilli-based marinade and placed the steak in it for a few hours in the fridge.  Then I made the cashew-nut based salsa as well as tomato & red onion salsa.  When it came to cook, the Kamado Joe was fired up with some excellent English charcoal & then it was on with the cast iron from Craycort.  The steak was seared a few minutes each side, rested for 10 minutes & then sliced thinly against the grain to ensure it was melt-in-the-mouth tender.  Once some wraps had been warmed, the steak was layered with both the salsas, some Greek yogurt & extra coriander along with a squeeze of lime juice.  Fresh, smokey, spicey & beefy all at the same time.  An awesome mid-week snack... err I mean meal ;-)  The steak in the marinade on its own was frickin awesome. To be repeated...