These easy tacos are a great and easy meal. Use any combination of salad greens you have in the fridge.
Beef
500g Quality Mark rump steak.
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, warmed
1 lime, cut into wedges
Method – 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.
Method – 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.
Reproduced with permission from Beef & Lamb NZ