Rump Steak Tacos with Guacamole & Pico De Gallo
Published 28th January, 2020
Cuisine: Mexican Serves: 4
Preparation: 30 Mins Cooking: 15 Mins
Ingredients
- 600gm Barossa Fine Foods Rump Steak
- 2 tbls Smoked Paprika
- 2 tbls Olive Oil
- 1 tbls Lime Juice
- 1 tbls Brown Sugar
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Onion Powder
- 1 tsp Sea Salt
- 2 Cloves Garlic, finely chopped
PICO DE GALLO
- 1 Lebanese Cucumber
- ½ Spanish Onion
- ¼ Bunch Coriander
- 1 tbls Olive Oil
- 1 tbls Lime Juice
- Sea Salt
GUACAMOLE
- 2 Ripe avocados
- ½ Red onion, finely chopped
- 1-2 red chillies, finely chopped (optional)
- ½ bunch coriander, chopped
- 1 Lime, juiced
- 1 tbls Olive oil
- Sea salt & black pepper
Method
- In a large bowl place the smoked paprika, olive oil, lime juice, brown sugar, ground coriander and cumin, onion powder, sea salt & garlic, mix well to combine.
- Remove the fat and any sinew from the rump steak, place in the marinade, toss to coat and place in the refrigerator for 30 minutes while you prepare the guacamole & pico de gallo.
- Heat a grill pan over a high heat or barbecue, brush the soft tacos with a little olive oil and grill on one side, keep warm. Cook the rump steak for 3-4 minutes on each side, allow to rest for five minutes.
- Heat a grill pan over a high heat or barbecue, brush the soft tacos with a little olive oil and grill on one side, keep warm. Cook the rump steak for 3-4 minutes on each side, allow to rest for five minutes.
PICO DE GALLO
- Dice the cucumber and Spanish onion, wash & finely chop the coriander and place in a small bowl. Add the olive oil and lime juice, season with sea salt and mix to combine.
GUACAMOLE
- Peel & place avocados in a bowl, add the onion, coriander & chilli. Mash with a fork, add the olive oil & lime juice & mix to combine. Season with sea salt & black pepper.
