Rump Steak Tacos with Guacamole & Pico De Gallo
Published 28th January, 2020
Cuisine: Mexican Serves: 4
Preparation: 30 Mins Cooking: 15 Mins
Ingredients
- 600 g Barossa Fine Foods Rump Steak
- 2 tbsp Smoked Paprika
- 2 tbsp Olive Oil
- 1 tbsp Lime Juice
- 1 tbsp Brown Sugar
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Onion Powder
- 1 tsp Sea Salt
- 2 Cloves Garlic, finely chopped
- To Serve, Soft Tacos, Lettuce, Sour Cream, Fresh Limes & Green Chilli
PICO DE GALLO
- 1 Lebanese Cucumber
- ½ Spanish Onion
- ¼ Bunch Coriander
- 1 tbsp Olive Oil
- 1 tbsp 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 tbsp Olive Oil
- Sea Salt & Black Pepper
Method
- In a large bowl, place the smoked paprika, olive oil, lime juice, brown sugar, ground coriander, ground cumin, onion powder, sea salt and garlic. Mix well to combine.
- Trim any fat or sinew from the rump steak, then place the steak in the marinade. Toss to coat and refrigerate for 30 minutes while you prepare the guacamole and pico de gallo.
- Heat a grill pan or barbecue over high heat. 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, then allow to rest for 5 minutes.
- Slice the rump steak and serve with the warm soft tacos, guacamole, pico de gallo, sour cream, lettuce, lime wedges and sliced green chilli.
PICO DE GALLO
- Dice the cucumber and Spanish onion. Wash and finely chop the coriander, then place everything in a small bowl. Add the olive oil and lime juice, season with sea salt and mix to combine.
GUACAMOLE
- Peel and place the avocados in a bowl. Add the onion, coriander and chilli. Mash with a fork, then add the olive oil and lime juice. Mix to combine and season with sea salt and black pepper.
