Street-style beef tacos
Tasty tacos with tender beef pieces
4
Serves
15 mins
Prep Time
8 mins
Cook Time
Recipe author
Kathy Paterson
Tacos make for an easy to prepare lunch, dinner or even a snack for hungry teens. The fresh ingredients topped with juicy pieces of tender beef will make your mouth water just thinking about this recipe. Have a bit of fun with the salad ingredients you use to build the tacos - variety in texture and colour is key.
Tacos make for an easy to prepare lunch, dinner or even a snack for hungry teens. The fresh ingredients topped with juicy pieces of tender beef will make your mouth water just thinking about this recipe. Have a bit of fun with the salad ingredients you use to build the tacos - variety in texture and colour is key.
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Ingredients
Beef
500g Quality Mark rump steaks
i
Marinade
2 Tbsp olive oil
2 Tbsp lemon juice
3 garlic cloves
crushed
Pico de gallo
1 red chilli
deseeded and finely chopped
2 tomatoes
diced
1 red onion
finely chopped
To serve
1 avocado
juice of 1 lime
2 Tbsp chopped fresh coriander
2-3 cups shredded red cabbage
4 tortillas
i
warmed
1 lime
cut into wedges
Method
To make beef
To make pico de gallo
To assemble
1
Place the rump steak in a non-metallic shallow dish.
2
Mix together the oil, lemon juice and garlic and rub over both sides of the rump steak.
3
Cover and refrigerate for 30 minutes or up to 1 hour.
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4
Remove the rump steak from the refrigerator and bring to room temperature, about 20 minutes.
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5
Pat steak dry with kitchen paper.
6
Heat a large frying pan over a medium-high heat and pan-fry the steak for 3-4 minutes on each side for medium-rare.
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7
Remove from frying pan, season and leave to rest for 5 minutes before slicing across the grain.
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Nutrition Information per Serving (436g)
This nutrition analysis is based on 4 serves.
Energy
2232kJ (533 kcal)
Protein
32.1g
Total Fat
30.3g
Saturated Fat
6.5g
Carbs
28.8g
Dietary Fibre
8.3g
Sodium
363mg
Iron
4.5mg
Zinc
6.0mg
Vitamin B12
1.0µg
