Ingredients
- 500g rump steak
- 2 teaspoons lime juice
- 2 teaspoons olive oil + 1 tablespoon for cooking
- 2 teaspoons brown sugar
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
SALSA
- 350g tomatoes, cores and seeds removed, finely diced
- 1/3 cup coriander, finely chopped
- ¼ small red onion, finely diced
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
GUACAMOLE
- 2 avocados
- ¼ small red onion, finely diced
- ¼ cup coriander, finely chopped
- 1 tablespoon lime juice
SLAW
- 250g cabbage, finely shredded
- ¼ small red onion, thinly sliced
- 1/3 cup coriander, finely chopped
- 1 x packet 12 small tacos (we used corn tortillas)
- Hot sauce
- Sour cream
Method:
Put the steak into a shallow dish, add in the remaining ingredients (just the first measure of olive oil), massage over both sides of the meat and leave while you prepare the remainder of the meal.Put the ingredients for the salsa into a bowl, season with sea salt and mix to combine. Set aside.
Put the avocado into a bowl and mash with a fork before adding in the remaining ingredients. Season with sea salt then mix well.
Put the ingredients for the slaw into a bowl, season with sea salt and pour over a good glug of olive oil then mix and set aside.
Heat the remaining tablespoon of olive oil in a heavy-bottomed frying pan over a medium-high heat and fry the steaks for 4 minutes on each side, or until cooked to your liking. Remove from the heat, cover with tin foil and leave to rest for 5 minutes before slicing thinly. Arrange the meat in a serving dish, pour over the pan juices and mix well.
Heat the tacos (we wrapped ours in tin foil and heated them in the oven) and then serve with the meat, the sides and the toppings.
