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0:10 Prep
0:15 Cook
4 Servings

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

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