Mexican Carne Asada with Roasted Sweet Potato Fries & Cherry Tomato Salsa

Preheat the oven to 180C.

Peel and cut the sweet potato into batons (the shape of fries).

Place the sweet potato on a baking tray, brush with olive oil and season with salt and pepper.

Place the sweet potato into the oven to roast.

Juice the orange and lime.

Peel and finely chop the shallots and garlic.

In a bowl, mix together the Worcestershire sauce, orange juice, lime juice, garlic, cumin and the apple cider vinegar

Add the steak to the orange-spice mixture and marinate.

Chop the cherry tomato and coriander.

To make the Pico de Gallo; In a bowl, mix together the tomato, 2/3 of the coriander, 2/3 of the jalapenos (to taste) and shallots. Set aside in the fridge.

Heat the oil in a frying pan over medium-high heat.

Remove the steak from the marinade and add to the pan. Sear the steak for 2-3 minutes on each side, until caramelised and browned on the outside, and cooked to your liking.

Remove the steak from the pan and place on a chopping board to rest.

Slice the steak into thick slices.

Remove the sweet potato fries from the oven and distribute among serving plates.

Arrange the steak sliced atop the sweet potato fries.

Serve the Pico de Gallo atop the carne asada fries.

Slice the avocado and serve atop the sweet potato carne asada fries.

Garnish with any remaining coriander and jalapenos.