Ingredient:
500 g (1 lb) piece of rump steak
8 tortilla wraps
Chopped coriander, to garnish
1 avocado, stoned, peeled and diced
Soured cream
Marinade:
Juice of 1 orange and 1 lime
3 garlic cloves, crushed
2 tbsp chopped fresh coriander
A few drops of tabasco sauce
Salt and black pepper
Pico de gallo relish:
6 tomatoes, diced
10 radishes, coarsely chopped
5 spring onions, thinly sliced
1-2 green chillies, halved, deseeded, and chopped
4 tbsp chopped fresh coriander
Juice of ½ lime
Method:
Make the marinade: in a large bowl, combine the orange and lime juice, garlic, coriander, and Tabasco, and season with and pepper.
Turn the steak in the marinade, cover, and leave to marinade in the refrigerator overnight.
Make the pico de gallo relish: in a bowl, combine the tomatoes, radishes, spring onions, chillies, coriander, lime juice, and salt to taste. Cover and chill until ready to serve.
Remove the steak under a hot grill, 7-10 cm (3-4) from the heat, and grill for 3 minutes on each side for rare steak, 4 minutes for medium steak, or 5-6 minutes for well-done steak. Cover with foil and leave to stand for 5 minutes.
Meanwhile, warm the tortillas.
Slice the steak, arrange on serving plates, and sprinkle with coriander. Serve with the tortillas, pico de gallo relish, dived avocado, and soured cream.
500 g (1 lb) piece of rump steak
8 tortilla wraps
Chopped coriander, to garnish
1 avocado, stoned, peeled and diced
Soured cream
Marinade:
Juice of 1 orange and 1 lime
3 garlic cloves, crushed
2 tbsp chopped fresh coriander
A few drops of tabasco sauce
Salt and black pepper
Pico de gallo relish:
6 tomatoes, diced
10 radishes, coarsely chopped
5 spring onions, thinly sliced
1-2 green chillies, halved, deseeded, and chopped
4 tbsp chopped fresh coriander
Juice of ½ lime
Method:
Make the marinade: in a large bowl, combine the orange and lime juice, garlic, coriander, and Tabasco, and season with and pepper.
Turn the steak in the marinade, cover, and leave to marinade in the refrigerator overnight.
Make the pico de gallo relish: in a bowl, combine the tomatoes, radishes, spring onions, chillies, coriander, lime juice, and salt to taste. Cover and chill until ready to serve.
Remove the steak under a hot grill, 7-10 cm (3-4) from the heat, and grill for 3 minutes on each side for rare steak, 4 minutes for medium steak, or 5-6 minutes for well-done steak. Cover with foil and leave to stand for 5 minutes.
Meanwhile, warm the tortillas.
Slice the steak, arrange on serving plates, and sprinkle with coriander. Serve with the tortillas, pico de gallo relish, dived avocado, and soured cream.
