Mexican beef tortillas with chilli mayonnaise
I always keep tortillas in my pantry – you can have them on your own or share it with some friends. They’re just so easy and easily adaptable – all you need is a few ingredients, pile everything on a warm tortilla and dig in – a happy and delicious ending!
600 grams rump steak
35 grams food4four taco seasoning
2 tablespoons olive oil
2 tablespoons lime juice
1 avocado, halved and cut into thin wedges
200 grams baby tomatoes, cut in half
2 green onions, cut into thin slivers
1 bunch coriander, coarsely chopped
2 corn cobs, trimmed, husk and silks removed
1 can kidney beans, drained and rinsed
1 tub food4four lime-and-chilli mayonnaise
Prepare all our ingredients.
Combine the beef, seasoning, garlic and half the oil in a large bowl. Cover and marinade for 30 minutes.
Meanwhile, place each cob on a sheet of foil; brush with half the olive oil and half the lime juice. Wrap foil tightly around each cob and cook on hot, oiled grill plate or frying pan for 15 minutes, turning occasionally until tender. Let it cool down. Once cool enough to handle, carefully cut the kernels from the corn.
Place the kernels in a large mixing bowl with beans, tomatoes, avocado, coriander and onion; drizzle with olive oil and remaining lime juice. Toss to combine and season to taste.
Cook the steak on a hot grill plate or frying pan over high heat for 3 minutes on each side or until done to your liking. Remove from the heat, cover and rest for 5 minutes. Cut the steak into thin slices.
Heat the tortillas on a heated frying pan for 30 seconds on each side. Top each tortilla with the corn salad and steak slices; drizzle with food4four mayonnaise and tug in.