Wood-grilled steak tacos with grilled jalapenos

Juice two limes; peel and chop four roasted garlic cloves; add black pepper, salt and Mexican oregano, then Worcestershire sauce.

Drizzle the marinade over the skirt, flank, top blade and flat iron steaks, coat both sides, and let sit 20 to 30 minutes. It flavours rather than tenderizes.

On a gas grill, lay wood chunks or broken fallen branches directly over the gas flame (or in the drawer above the burners), or put wood chips in a smoker box over the flame, so they ignite and give a wood-fire flavour.

Grill the jalapenos for a charred exterior. Cut off the stems, scrape out the seed pod and seeds, cut into about quarter-inch pieces, and dress with lime and salt.

Serve the steak tacos with salsas, limes, onions and cilantro for each person to build their own.