Beef / Recipes

This was last night’s dinner and it was really delicious. Stuart’s new trick is to stuff all his fillings into a taco shell and then wrap the taco shell in a tortilla. Added crunch, but minimal mess!

Ingredients

Marinade

  • 800g rump steak
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 tbs Worcestershire sauce
  • 1 tbs soy sauce
  • 3 garlic cloves, crushed
  • 1/4 cup lime juice

Vegetables etc

  • 1 large onion, sliced into wedges
  • 1 red capsicum, cut into wedges
  • 1 green capsicum, cut into wedges
  • 1 tbs olive oil
  • 8 tortillas
  • 1 avocado, diced
  • 2 tomatoes, diced
  • lettuce or baby spinach
  • 1/2 cup grated cheese
  • 1/3 cup sour cream

Directions

  1. Combine marinade ingredients in a bowl and add thinly sliced steak. Allow to marinate for as long as possible, if not overnight.
  2. Grill capsicum skins over a high heat until black and blistered. Remove and set aside for a few minutes to cool while grilling onions. Remove capsicum skins and slice and put in a bowl with cooked onion.
  3. Cook steak on hot bbq plate for a few minutes until done but not overcooked. Place cooked meat on a plate and allow to rest while quickly cooking tortillas on bbq – just warm them through, don’t leave them for too long on the plate or they will get crunchy!
  4. Place bowls of cheese, tomato, avocado, lettuce, grilled vegetables and the steak in the middle of the table and serve.

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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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