Zeek, cold shredded beef salad

Simmer cubes of flank steak in water to cover with a little garlic, onions, marjoram, thyme and bay until completely tender, about an hour.

If there is time, let the meat cool in the broth for the juiciest result; then shred into small pieces.

Chop radishes, tomatoes, red onion, habanero and cilantro; toss with the meat in a big bowl with fresh lime juice and salt.

Lay out on a lettuce-lined platter.

Halve the avocado around the pit, twist apart, score the flesh in the skin and scoop the dice out over the top with a spoon.