Barbecued rump steak wrap with corn salsa

The ultimate quick meal

Serves

Prep Time

15 mins

Cook Time

10 mins

The ultimate quick dinner, this steak and corn salsa is the perfect meal for after the day at the beach. Rump steak is a delicious cut but it's important to not overcook it.

Beef + Lamb New Zealand

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Ingredients

2 Quality Mark beef rump steak
Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
1 avocado
1 Tbsp mayonnaise
270g can sweet corn
drained (or lightly cook fresh or frozen corn kernels)
1 red capsicum
finely chopped
2 spring onions
finely sliced

To serve

6 tortillas
warmed in the microwave or on a toasted sandwich press
snow peas

Method

Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.

Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove steaks from heat, loosely cover with foil and rest the steaks for 2 to 4 minutes before serving.

While the steaks are resting, mash the avocado with mayonnaise. Combine the corn, capsicum and spring onions.

After the steaks have rested, slice them thinly across the diagonal to give even slices.

Spread the warmed tortillas with mashed avocado, top with slices of steak, corn salsa and sprouts.