BEEF CHARRED TACOS WITH SALSA

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p38

SERVES 4 PREP 20 MIN­UTES (PLUS STAND­ING) COOK 15 MIN­UTES

700g beef rump steak, trimmed 2 ta­ble­spoons ex­tra vir­gin olive oil 1 tea­spoon ground cumin 1 tea­spoon dried oregano 2 gar­lic cloves, crushed 8 flour tor­tillas 2 toma­toes, chopped ½ small red onion, finely chopped ½ green cap­sicum, finely chopped 4 radishes, thinly sliced 2 ta­ble­spoons lime juice 100g re­duced-fat fetta, crum­bled ½ cup fresh co­rian­der sprigs

1 Driz­zle beef with ½ the oil. Rub all over with cumin, oregano and gar­lic. Set aside. 2 Pre­heat a bar­be­cue grill or char­grill pan over medium-high heat. Cook tor­tillas for 30 to 40 sec­onds each side or un­til charred and heated through. Trans­fer to a plate. Cover with foil to keep warm. 3 Add beef to grill for 4 min­utes each side for medium or un­til cooked to your lik­ing. Cover loosely with foil. Set aside for 5 min­utes to rest. Thinly slice. 4 Mean­while, com­bine tomato, onion, cap­sicum, radish, juice and re­main­ing oil in a medium bowl (see Kim’s tip). Serve tor­tillas filled with beef, salsa, fetta and co­rian­der sprigs. NUTRI­TION: (per serve) 2696kj; 28.2g fat; 10.5g sat fat; 49.1g pro­tein; 46.2g carbs; 4.2g fi­bre; 114mg chol; 878mg sodium.

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