Ingredients
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1 tablespoon garlic pepper seasoning
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2 tablespoons olive oil
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500g beef rump steak
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1 large red capsicum, sliced
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1 large yellow capsicum, sliced
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1 large green capsicum, sliced
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1 red onion, cut into thin wedges
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1/3 cup fresh coriander leaves
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8 flour tortillas, warmed
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Light sour cream, to serve
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Lime wedges, to serve
Method
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1Combine the garlic pepper seasoning and 1 tablespoon oil in a bowl. Rub over steak. Preheat barbecue chargrill and plate on high. Cook steak on chargrill for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes. Thickly slice.
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2Drizzle remaining oil over barbecue plate. Add capsicum and onion. Cook, tossing, for 5 minutes or until browned and tender.
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3Divide steak, capsicum mixture and coriander leaves between tortillas. Fold tortillas over to enclose filling. Serve with light sour cream and lime wedges.
Source: taste.com.au
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