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Ingredients
- 30g pkt Old El Paso Taco Spice Mix
- 1/4 cup lime juice
- 600g Coles Beef Rump Steak, fat trimmed
- 1/3 cup Greek-style yoghurt
- 2 tablespoons olive oil
- 1 red onion, thickly sliced
- 2 large mixed red and yellow capsicums, thickly sliced
- 8 trimmed iceberg lettuce leaves
- 1/2 cup coriander sprigs
- Steamed frozen corn cobs, to serve
Method
1
Combine 2 tablespoons seasoning and 2 tablespoons lime juice in a dish. Add steak. Turn to coat. Combine yoghurt and remaining lime juice in a bowl.
2
Heat half the oil on a chargrill over medium-high heat. Cook beef for 3-4 mins each side or until cooked to your liking. Transfer to a plate. Cover and rest for 5 mins.
3
Meanwhile, heat remaining oil and cook onion and capsicums on grill for 5-7 mins or until tender, sprinkling with remaining seasoning in the last few mins of cooking.
4
Slice beef. Divide lettuce among plates. Top with onion, capsicum, beef, yoghurt mixture and coriander. Serve with corn.
Source: taste.com.au
