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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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

  1. 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.