Light the barbecue, ensuring most of the coals are piled up at one end and leaving only a couple of coals on the other side. If you aren't using a bbq to cook this meal, a cast iron skillet or heavy-based pan in the kitchen will also work well - so get that fired up and hot (remember to turn on the extractor fan!)

Put a barbecue-safe pan (we used cast iron) on the grill over the piled-up coals. Once hot, toast the whole spices until aromatic (you can do this on the hob if you prefer). Use a pestle and mortar to pound the spices with the garlic granules and sugar until you have a powder. Mix in the oil and two-thirds of the lime juice. Season the bavette with salt, then smother the marinade over both sides.

Put the tomatoes and onion straight onto the barbecue (or into the hot pan). Cook for 10-15 mins, turning frequently, until blackened and charred. Transfer to a bowl, cover with a plate and set aside for 20 mins. After 20 mins, roughly chop the tomatoes and onion, then mix with the chopped coriander and the remaining lime juice. Season well and set aside.

Lay the bavette on the barbecue (or into the same pan, on a very high heat) and cook on each side for 3-4 mins for medium-rare. You may need to adjust the cooking time depending on how thick the meat is. If you have a meat thermometer, you’re looking for 52-55C, or check out our guide on how to cook steak perfectly. Leave to rest for 15 mins, then slice the meat against the grain. Serve in corn tortillas, warmed on the barbecue, with the salsa so everyone can help themselves. Add some spicy rice on the side, heated according to the pack instructions, if you wish.