For the steak

  • 675 g rump steak
  • 0.5 onion
  • 3 cloves of garlic
  • 1 green chili
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 0.5 tsp black pepper, crushed
  • 0.5 bunch coriander

For the pickled red onions

  • 100 ml white wine vinegar
  • 50 ml cold water
  • 25 g sugar
  • 1.5 red onions, thinly sliced

For the salsa

  • 1 small red onion
  • 2 ripe vine tomatoes
  • 0.5 lime, juiced
  • 0.5 bunch of coriander, chopped

For the crushed avocado

  • 2 ripe avocados
  • 0.5 lime, juiced
  • 0.5 small red onion, chopped
  • 0.5 small bunch of coriander, chopped
  • 50 g low fat crème fraiche


  • 8 8" Corn Tortillas or Tortilla wraps
  • 300 ml low fat crème fraiche
  • 1 bunch of coriander
  • 1 lime
  • pickled jalapeno slices (optional)


Preparing the steak

  1. 1

    Cut the coriander leaves and set aside for later. Place the stalks and the remaining ingredients except the steak in a blender and pulse until it forms a coarse paste. Place the steak in a glass dish and cover both sides in the marinade. Leave to marinate for at least an hour.

For the pickled onions

  1. 1

    Mix the vinegar, water and sugar together until the sugar has fully dissolved. Slice the red onions as thinly as possible and add to the pickling liquor. Allow to pickle as long as possible. They will eventually turn pink.

For the salsa

  1. 1

    Remove the seeds from the tomatoes by cutting them in 1/4 and scooping them out. Chop the tomatoes in to a small dice. Peel and chop the red onions. Chop the coriander leave and mix with the tomato and red onion. Add the olive oil and the lime juice and season with the salt. Mix together and store in the fridge until needed.

For the crushed avocado

  1. 1

    Peel the avocados and crush with the back of a folk until and chunky paste. Peel and chop the red onion. Chop the coriander and add to the crush with the onion, lime juice and crème fraiche. Mix together and store in the fridge until needed.

For the garnish and build

  1. 1

    Heat a heavy bottomed pan with a little oil. Remove the steak from the marinade, taking off any larger chunks. Sear the steak for 3 minutes on each side. Remove from the pan and allow to rest for 4 minutes. Meanwhile toast the tortillas on both sides in a hot, dry pan. A little charring will add flavour. Cut the lime in to wedges and grill in the same pan. Carve the steak thinly and place on the tray with the crushed avocado, tomato salsa, pickled red onions and toasted tortillas. Finish with the chard limes, a good spoon of crème fraiche and the remaining coriander leaves and then serve. 

Nutritional Details

Each serving provides
  • Energy 2579kj 616kcal 31%
  • Fat 28.4g 41%
  • Saturates 10.4g 52%
  • Sugars 12.0g 13%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 645kj/154kcal

Each serving provides

49.2g carbohydrate 7.1g fibre 44.4g protein

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