serves
6
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp tequila or rum
- 1 lime, juiced, plus extra juice to sprinkle
- 2 garlic cloves, crushed
- 1 tbsp oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 cup coriander leaves, 1 tbsp chopped
- 800 g beef rump steak
- 4 ripe tomatoes, diced
- 1 white onion, ½ diced, ½ sliced
- 2 avocados
- 2 capsicum, cut into large strips
- tortillas, to serve
Marinating time 1 hour
Instructions
Combine tequila, lime juice, garlic, 1 tsp of oil, oregano, cumin and chopped coriander in a shallow bowl and season with pepper. Add beef and turn to coat. Refrigerate and marinate for 1 hour or overnight.
Combine tomato and diced onion in a small bowl and season to taste. Halve and stone avocados, then slice and sprinkle with extra lime juice.
Heat a barbecue on high. Drain beef and bring to room temperature. Meanwhile, toss capsicum and sliced onion in remaining oil and cook on a flat plate for 4 minutes, tossing frequently. Season beef with salt and cook for 2-3 minutes each side for rare, and 3-4 minutes each side for medium. Brush regularly with marinade. Stand for 2 minutes, then slice into thin strips. Toss through capsicum and serve with tomato mixture, avocado, tortillas and remaining coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
