Mad Butcher's Butcher Est. 1971

+09 521 0903

Street-Style Beef Tacos

INGREDIENTS

- 450-500g Quality Mark rump steak
- 3 tablespoons oil
- 2 tablespoons lemon juice
- 2-3 cloves of garlic
- crushed
- 1 long red chilli
- deseeded and very finely chopped
- 2 ripe tomatoes
- cored and diced
- 1 medium sized red onion
- 1 avocado
- cut in half
- stone removed and peeled
- juice of 1 lime or 1/2 lemon
- 2 tablespoons
- 2-3 cups red or green cabbage
- finely shredded (or use shredded iceberg or cos lettuce if you prefer)
- 4 corn tortillas
- Lime wedges
Serves : 4
Cooking time: 15 mins + marinating time/ 8 mins + resting time

METHOD

Beef

Place the rump steak in a non-metallic shallow dish. Mix together the oil, lemon juice and garlic and rub over both sides of the rump steak. Cover and refrigerate for 30 minutes or up to 1 hour.

Remove the rump steak from the refrigerator and bring to room temperature, about 20 minutes.
Pat steak dry with kitchen paper. 

Heat a large frying pan over a medium-high heat and pan-fry the steak for 3-4 minutes on each side for medium-rare. Remove from frying pan, season and leave to rest for 5 minutes before slicing across the grain.

Pico de gallo

Combine the chopped chilli, tomatoes and red onion in a bowl and season with a little salt. Set aside.

To assemble

Mash the avocado using a fork, add the lime juice and season to taste. Stir through half of the chopped coriander. Stir the remaining coriander through the finely shredded cabbage.

Warm tortillas to make pliable (see tips). Spread mashed avocado over tortillas, place on some cabbage, pico de gallo and sliced rump steak and fold in half.

Serve with lime wedges.

Recipe from recipes.co.nz

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