Steak Tacos

, from Issue #81. November, 2018
Photography by Olivia Galletly.
Steak Tacos

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.

Serves: 4


700 grams rump steak, fat removed
2 teaspoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
sea salt and cracked pepper
Corn salsa
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
Lime mayonnaise
1⁄2 cup good quality mayonnaise
zest and juice 1 lime
1 clove garlic, crushed
To serve
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.