Chop all the ingredients for the chimichurri (except steak, lime juice and olive oil)
Mix well and lime juice and enough olive oil to coat but not drown ingredients, approximately 75ml.
Rub over the steak and allow to sit for no longer than an hour, as the citrus will over cure the meat.
Tortillas
Mix salt and masa harina in a bowl, gradually add water until a dough forms. It should be firm but not sticky. Your dough should be soft and pliable.
Take a ping pong ball size of dough and place between parchment paper. If you have a tortilla press use it, otherwise squeeze with a heavy based pan to flatten and then roll on a floured surface to get it paper thin. Don't skimp on the flour or else it will stick.
Cook in a nonstick pan, over medium-high heat, for approximately 6 minutes, flipping every minute and a half. The tortilla will begin to rise once flipped and remove from the heat once lightly browned and puffy.
Keep warm in the oven at the lowest temperature. Extra dough can be refrigerated or frozen.
Guacamole
Chop all the ingredients roughly and mix in a bowl.
Gently use a potato masher or fork to blend.
Red Onion
Slice onion thinly and allow to sit in pickling liquid until ready to serve.
Tomato Salsa
Scorch tomatoes with a blow torch, or on a gas burner hob for added flavour
Chop tomatoes roughly and coriander finely.
Mix tomatoes, coriander and the other ingredients well.
Steak
Cook steak over medium high heat for 1.5 minutes on each side for medium temperature, depending on thickness, and allow to rest before slicing.
Serve
Serve family style with all the condiments, hot sauce on the side and a jug of margaritas!