Rump Steak Tacos with Guacamole & Pico De Gallo

Ingredients

600gm Rump Steak

2 tbls Smoked Paprika

2 tbls Olive Oil

1 tbls Lime Juice

1 tbls Brown Sugar

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Onion Powder

1 tsp Sea Salt

2 Cloves Garlic, finely chopped

To Serve, Soft Tacos, Lettuce, Sour Cream, Fresh Limes & Green Chilli

Pico De Gallo

1 Lebanese Cucumber

½ Spanish Onion

¼ Bunch Coriander

1 tbls Olive Oil

1 tbls Lime Juice

Sea Salt

Guacamole

2 Ripe avocados

½ Red onion, finely chopped

1-2 red chillies, finely chopped (optional)

½ bunch coriander, chopped

1 Lime, juiced

1 tbls Olive oil

Sea salt & black pepper

Method

In a large bowl place the smoked paprika, olive oil, lime juice, brown sugar, ground coriander and cumin, onion powder, sea salt & garlic, mix well to combine.

Remove the fat and any sinew from the rump steak, place in the marinade, toss to coat and place in the refrigerator for 30 minutes while you prepare the guacamole & pico de gallo.

Heat a grill pan over a high heat or barbecue, brush the soft tacos with a little olive oil and grill on one side, keep warm. Cook the rump steak for 3-4 minutes on each side, allow to rest for five minutes.

Slice the rump steak and serve with the warm, soft tacos, guacamole, pico de Gallo, sour cream, lettuce, lime wedges and sliced green chilli.

Pico De Gallo

Dice the cucumber and Spanish onion, wash & finely chop the coriander and place in a small bowl. Add the olive oil and lime juice, season with sea salt and mix to combine.

Guacamole

Peel & place avocados in a bowl, add the onion, coriander & chilli. Mash with a fork, add the olive oil & lime juice & mix to combine. Season with sea salt & black pepper.

---