These delicious juicy steak tacos are topped with a sweetcorn salsa and zingy mayonnaise. The salsa can be made with tinned or fresh corn kernels. If using fresh, be sure to cook the corn first.
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.