Street-style beef tacos

Tasty tacos with tender beef pieces

Serves

Prep Time

15 mins

Cook Time

8 mins

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.

Kathy Paterson

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Ingredients

Beef

500g Quality Mark rump steaksi

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 tortillasi
warmed
1 lime
cut into wedges

Method

To make beef

Place the rump steak in a non-metallic shallow dish.

Mix together the oil, lemon juice and garlic and rub over both sides of the rump steak.

Cover and refrigerate for 30 minutes or up to 1 hour.

Remove the rump steak from the refrigerator and bring to room temperature, about 20 minutes.

Pat steak dry with kitchen paper.

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.

Remove from frying pan, season and leave to rest for 5 minutes before slicing across the grain.

To make pico de gallo

Combine the chopped chilli, tomatoes and red onion in a bowl and season with a little salt.

Set aside.

To assemble

Mash the avocado using a fork, add the lime juice and season to taste. Stir through half of the chopped coriander. Stir the remaining coriander through the finely shredded cabbage.

Warm tortillas to make pliable (see tips). Spread mashed avocado over tortillas, place on some cabbage, pico de gallo and sliced rump steak and fold in half.

Serve with lime wedges.