Mescal-Marinated Steak Salad with Charred Pineapple, Jalapeño Jam and Herbs

Place the steaks, half the olive oil, the garlic, ground coriander and mezcal in a bowl. Toss to coat and set aside for an hour at room temperature to marinate.

Heat a large non-stick frying pan over high heat. Add the pineapple slices and cook for 1–2 minutes each side or until starting to char and take on colour. Remove and allow to cool before cutting into cubes. Depending on how ripe your pineapple is, you may like to discard the core. If the fruit is ripe and has had a little time in the frying pan, it is often fine to eat.

Add to a bowl with the cherry tomatoes, jalapeño jam, lime juice, avocado and fresh coriander leaves and toss very gently to combine. You want to incorporate the jalapeño jam across the elements, but you don’t want to bruise the avocado or cause the pineapple to juice and make your salad a boggy mess.

Drain the beef from the marinade and return the frying pan to medium heat. Add the remaining oil and, once hot, cook, turning once, until done to your liking, 2–3 minutes each side for medium–rare.

Transfer to a plate and rest for 5 minutes before slicing into thick slices.

Add the pineapple and jalapeño jam salad to bowls and top with the sliced steak. Add a little more jalapeño jam and season generously with salt and freshly ground black pepper.