Fast Caribbean-Spiced Beef Rump Steak Tacos

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs lime
• 5g Caribbean seasoning
• 2pcs beef rump steaks
• 6pcs flour tortillas
• 200g slaw mix
• 50g aioli mayonnaise
• 10ml extra virgin olive oil
• 1pcs olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced, for the tortillas (or you can use a microwave if you prefer). Thinly slice the capsicum. Juice half the lime and cut the remaining lime into wedges. (To get the most juice from the lime, roll firmly on the bench several times before juicing.)
2. Step 2 — Make lime dressing
   Put 2 tsp lime juice and 2 tsp extra virgin olive oil in a large bowl, season with salt and pepper and whisk to combine.
3. Step 3 — Season steaks
   BEEF RUMP STEAK VARIATION Put the Caribbean seasoning and a drizzle of olive oil in a shallow dish, season with salt and pepper and stir to combine. Add the steaks and turn to coat.
4. Step 4 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. (To microwave, just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.)
5. Step 5 — Cook steaks
   Meanwhile, heat a medium frypan over high heat until hot. (It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough.) Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
6. Step 6 — Make slaw and serve
   Add the capsicum and slaw mix to the lime dressing and toss to combine. Taste, then season with salt and pepper. Slice the steaks. (To ensure tender beef, it's important to slice the steaks against the grain.) Spread the tortillas with the aioli. Fill with the slaw and steak and serve with the lime wedges.

Allergens

Sulphites, Gluten, Wheat, Egg