700 grams rump steak, fat removed
2 teaspoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
sea salt and cracked pepper
2 cups corn kernels
1⁄2 red onion, finely diced
1 green chilli, finely diced
1 cup coriander leaves and stalks, chopped
1 tablespoon lime juice sea salt
1⁄2 cup good quality mayonnaise
zest and juice 1 lime
1 clove garlic, crushed
8 corn tortillas, heated; 1 avocado, sliced; lime wedges; hot sauce (I used Tabasco)
Place steak on a large, at dish, rub with olive oil, smoked paprika and ground cumin and season with salt and pepper. Set aside for 10 minutes.
Meanwhile, in a large bowl, incorporate corn salsa ingredients. In a smaller bowl, mix together mayonnaise ingredients.
On the barbecue or in a heavy cast iron pan, cook the steak for 2-3 minutes on each side over a high heat or until cooked to your liking. Cover lightly and rest for 5 minutes before thinly slicing.
To serve: Smear a generous spoonful of mayonnaise onto the corn tortillas. Top with sliced avocado, steak, corn salsa, a squeeze of lime and hot sauce.