AT A GLANCE
Chismol is Honduras's answer to pico de gallo. If you have time to make your own tortillas, you'll take this dish to a new level.
|01||Preheat grill to high heat. Dry-roast cumin seeds until fragrant and toasted (1 minute), set aside to cool slightly, then coarsely crush with a mortar and pestle. Place half in a bowl and reserve for the chismol. Place remainder in a non-reactive container with garlic, oregano and oil and season to taste. Add steaks, turn to coat and set aside while you prepare the chismol.|
|02||For chismol, halve tomatoes, squeeze out the seeds (discard), then dice tomato and place in a bowl. Add onion, capsicum, lime juice, oregano, reserved cumin, 2 tbsp cold water and 1 tsp sea salt flakes and mix to combine.|
|03||Add lime juice to steaks, turn to coat, then transfer to grill and grill, turning once, until caramelised and cooked medium-rare (8 minutes). Set aside to rest (5 minutes), then thinly slice.|
|04||Heat a cast-iron frying pan or comal griddle and heat tortillas over high heat, turning occasionally, until golden and warmed through (20-30 seconds each side). Wrap in a tea towel to steam lightly and keep warm. Serve with steak, chismol, feta, radish and coriander and serve with lime halves and extra chismol.|
Note Comal griddles and tortilla presses are available from Monterey Mexican Foods.