When the steaks are high, rump is a good-value choice!
Ingredients
- 3 medium tomatoes, diced
- 1/3 cup roughly chopped fresh coriander leaves
- 1 avocado, peeled, mashed
- 2 1/2 tablespoons lime juice
- 400g beef rump steak, thinly sliced
- 40g packet fajita seasoning
- 1 1/2 tablespoons olive oil
- 2 brown onions, thinly sliced
- 1 red capsicum, thinly sliced
- 8 large flour tortillas
- Lemon wedges, to serve
Method
- Step 1Combine tomato and coriander in a bowl. Combine avocado and 2 teaspoons lime juice in a separate bowl.
- Step 2Combine steak, seasoning and 1 tablespoon oil in a bowl. Heat remaining oil in a large frying pan over high heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until golden and softened. Transfer to a bowl. Cover to keep warm. Reduce heat to medium-high. Cook steak, in batches, for 1 to 2 minutes for medium or until cooked to your liking. Combine steak, onion mixture and remaining lime juice in a bowl.
- Step 3Meanwhile, heat tortillas following packet directions. Serve tortillas with tomato mixture, avocado mixture, beef mixture and lemon wedges.
- Low carb
- Lower gi
Nutrition
2487 kj
Energy
31g
Fat Total
7g
Saturated Fat
8g
Fibre
30g
Protein
62mg
Cholesterol
1323.03mg
Sodium
10g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use 1 green capsicum instead of red and save around $1.14 in total.
Kim’s steak tips: Buy beef rump steak in bulk. Cut and divide steaks and place in snap-lock or freezer bags or wrap in plastic wrap and freeze for up to 6 months.
Before cooking, drizzle or spray both sides of steak with oil and rub to coat. This stops steak from sticking and ensures there is no excess oil to burn or smoke.
- Author: Lucy Nunes
- Image credit: Steve Brown
- Publication: Super Food Ideas
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