- 0:35 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This tasty beef dish really captures the smokin’ hot trend in street eats for Mexican food. Simply marinate steak Mexican style, then char and wrap in soft tortillas with fiery tomato salsa.
Ingredients
- 3 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano leaves
- 1 teaspoon sea salt flakes
- 2/3 cup chopped fresh coriander
- 4 garlic cloves, crushed
- 2 fresh jalapeno chillies, finely chopped
- 80ml (1/3 cup) lime juice
- 2 tablespoons olive oil
- 2 (about 400g each) beef rump steaks
- 4 tomatoes, seeded, finely chopped
- 1/2 small red onion, finely chopped
- Tortillas, warmed, to serve
Method
- Step 1Place cumin, ground coriander, oregano, salt, 1/2 cup chopped coriander, 3 garlic cloves and half the chilli in a mortar. Pound with a pestle until a coarse paste forms. Stir in half the lime juice and half the oil. Season with pepper. Transfer to a bowl. Add steak. Toss to coat. Cover. Marinate for 10 minutes.
- Step 2Meanwhile, combine tomato, onion and remaining chopped coriander, garlic, chilli, lime juice and oil in a bowl. Season.
- Step 3Preheat a barbecue grill or chargrill pan on high. Drain steak from marinade. Season with salt. Spray with oil. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a rack over a baking tray. Cover with foil. Rest for 5 minutes. Thinly slice. Serve with salsa and tortillas.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1535 kj
Energy
21g
Fat Total
6g
Saturated Fat
2g
Fibre
41g
Protein
124mg
Cholesterol
679.38mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For chicken asada, swap the steaks with chicken thigh fillets and cook for 10-12 minutes or until cooked through.
- Author: Sonja Bernyk & Katrina Woodman
- Image credit: Jeremy Simons & Al Richardson
- Publication: Australian Good Taste
0
