Marinated Beef Tacos

Method:

1. Liberally coat the steak marinate spice on the rump steak and coat lightly in oil. Grill for 3-4 minutes  (1-2 min on each side) or until cooked to your liking. Use a moderately high heat to achieve a beautiful crust. Rest and keep warm. 

2. Shave the cabbage and place into a bowl. 

3. Make the corn salsa by cooking the corn in some boiling water for 20 minutes, cool and cut the corn off the cobb, separate the kernels. 

4. In a large mixing bowl combine the cherry tomatoes, corn kernels, spanish onion, lime juice, lime zest, rice wine vinegar, olive oil and salt & pepper. Mix well and taste. It should be piquant in flavour and fresh in texture. 

5. Slice the grilled beef into thin strips against the grain approximately 2-3mm thick. 

6. Lightly toast the corn tortillas, layer with shaved cabbage, beef strips and top with corn salsa. Garnish with avocado and picked coriander.

Hints & Tips: 

Once the taco shells are toasted, place in a plastic bag to keep warm and prevent from drying out.