Ingredients
1 tbsp garlic pepper seasoning
2 tbsp olive oil
500g beef rump steak
1 large red capsicum
sliced
1 large yellow capsicum
sliced
1 large green capsicum
sliced
1 red onion
cut into thin wedges
⅓ cup fresh coriander leaves
8 flour tortillas
warmed
Light sour cream
to serve
lime wedges
to serve
Equipment
- 1 barbecue chargrill
- 1 bowl
Instructions
- Combine 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.
- Drizzle remaining oil over barbecue plate. Add capsicum and onion. Cook, tossing, for 5 minutes or until browned and tender.
- Divide steak, capsicum mixture and coriander leaves between tortillas. Fold tortillas over to enclose filling. Serve with light sour cream and lime wedges.
Notes
Tip
Resting the beef will ensure that the juices are retained.
