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Ingredients
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3 teaspoons Mexican chilli powder
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60ml (1/4 cup) lime juice
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600g lean beef rump steak
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85g (1/3 cup) extra light sour cream
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1 tablespoon chopped fresh coriander
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1 tablespoon drained pickled jalapeno chillies, finely chopped
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1 large red onion, halved, thickly sliced
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1 large red capsicum, seeded, cut into 1.5cm strips
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1 large yellow capsicum, seeded, cut into 1.5cm strips
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8 reduced-fat flour tortillas, warmed
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Fresh coriander leaves, to serve
Method
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1Combine chilli powder and 2 tablespoons lime juice in a bowl. Season with salt. Add steak. Toss to coat. Cover and marinate for 10 minutes. Combine the sour cream, chopped coriander and chilli in a bowl. Season.
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2Heat a large non-stick frying pan over high heat. Spray with canola oil. Cook the steak for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest.
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3Meanwhile, heat a chargrill on high. Place onion in a bowl. Spray with oil. Toss to combine. Cook, turning, for 5-7 minutes or until lightly charred. Transfer to a bowl. Spray the capsicum with oil. Cook, turning, for 5-7 minutes or until lightly charred. Add to the bowl.
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4Thinly slice the steak. Divide tortillas among plates. Top with steak, onion mixture, sour cream mixture and coriander leaves. Fold to enclose.
Source: taste.com.au
