For the Mezcal Lime Pepper, mix all the ingredients in a small bowl and set aside.
For the steak marinade, mix the Mezcal, oil, Garlic Granules and 1 tsp of the Mezcal Lime Pepper in a large resealable plastic bag. Add the steaks, turn to coat well. Refrigerate for 1 hour or longer for extra flavour.
Meanwhile, for the Roasted Tomato Sofrito, mix the tomatoes, half of the Mezcal, oil and Garlic Granules in a medium bowl. Arrange in single layer on a large shallow foil-lined baking pan. Roast in the oven at 230°C, 450°F or Gas mark 8 for 30 minutes or until the tomatoes are soft and brown on top. Let them cool, then coarsely chop and set aside.
While the tomatoes cool, cook the bacon in a large frying pan on medium heat until it is crispy, then remove the bacon and chop it into small pieces, then set aside. Heat the pan back up again with the bacon fat in it. Add the onions and the pepper, and cook for three to four minutes, stirring as it softens. Add the Chilli Powder and the Paprika or Chipotle, and cook for two minutes longer, then remove from the heat. Stir in the reserved tomatoes, bacon and remaining Mezcal and set aside.
Remove the steaks from the marinade. Discard any remaining marinade. Rub steaks with the remaining Mezcal Lime Pepper. Grill or pan-fry steaks over a medium-high heat for five minutes per side or until desired doneness. Serve steaks with Roasted Tomato Sofrito.
CHEF’s TIP
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Test Kitchen Tip: Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavour profile.
