Serves: 4
Cook Using: Method
- Mix the spices and half the oil in a bowl. Place steak and lamb steaks into separate bowls. Divide spice mixture among meat. Rub evenly over meat to coat. Refrigerate for 30 minutes.
To cook the meat
- Preheat a char grill or barbecue on medium-high and cook the rump steaks and lamb leg steaks for 2 - 3 minutes on each side. Then transfer to a plate, and cover with foil. Rest for 5 minutes before serving.
To cook the vegetables:
- Spray the onion and sliced peppers with the remaining oil. Cook on the char grill or barbecue, turning occasionally, for 5 minutes or until tender and lightly charred.
- Cook tortillas for 30 seconds on each side or until beginning to char.
- Arrange slices of lamb, beef, onion and peppers on a large serving board with salsa, guacamole, tortillas, sour cream and lime wedges.
For the salsa:
- Mix all the ingredients in a bowl. Season with salt and pepper.
For the guacamole:
- Mash the avocado in a small bowl, stir in coriander, lime juice and red onion, and season with salt and pepper.
Ingredients
- 2 Large Northern Ireland Farm Quality Assured beef rump steaks
- 2 Large Northern Ireland Farm Quality Assured lamb leg steaks
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic salt
- 1/2 tsp Chilli powder
- 2 tbsp Rapeseed oil
- 1 Red onion
- 1 Red pepper
- 1 Yellow pepper
For the salsa
- 2 Large tomatoes
- 1/4 Red onion
- 1 Red chilli
- 1 tbsp Chopped fresh coriander leaves
- 1 tbsp Lime juice
For the guacamole
- 1 Large avocado
- 2 tbsp Chopped fresh coriander leaves
- 1 tbsp Lime juice
To serve:
- 8 Small tortillas
- Sour cream
- Lime wedges
