- 800 g (1 lb 12 oz) rump steak
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon paprika
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 3 garlic cloves
- 60 ml (¼ cup) lime juice
- 1 large onion, thinly sliced
- 1 red capsicum (pepper), cut into 5 mm (¼ inch) strips
- 1 green capsicum (pepper), cut into 5 mm (¼ inch) strips
- 1 tablespoon olive oil
- 8 flour tortillas
- 1 ripe avocado, diced
- 2 ripe Roma (plum) tomatoes, diced
- 60 g (½ cup) grated Cheddar cheese
- 90 g ( 1/3 cup) sour cream
1. Trim the steak of any fat and give it a good pounding with a meat mallet on both sides. Mix the cumin, oregano, paprika, Worcestershire sauce, soy sauce, garlic and lime juice in a shallow, non-metallic dish and add the beef. Turn until well coated in the marinade, then cover and refrigerate for at least 4 hours, or overnight.
2. Drain the steak, reserving the marinade, and pat it dry with paper towels. Simmer the marinade in a small saucepan over medium heat for 5 minutes, or until it is reduced by about half, and keep it warm.
3. Preheat a barbecue to high direct heat. Toss the onion and capsicum with the oil then spread them across the flat plate, turning every so often, for 10 minutes, or until cooked through and caramelized. While the vegetables are cooking, grill the steak on the chargrill plate for 3 minutes each side, or until cooked to your liking. Remove it from the heat and let it rest, covered, for 5 minutes. Thinly slice the steak and arrange it on a plate with the onion and capsicum strips and serve with the tortillas, avocado, tomato, cheese, sour cream and marinade sauce. Let everyone fill their own tortillas.
- Main Ingredients - Beef
- Cuisine - Mexican
- Course - Main-course