BEEF CHARRED TACOS WITH SALSA
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.