Build-your-own suppers are always a hit with the family. Swap the ingredients to use up what you have in the fridge.
Ingredients
- 4 rump steaks, approx 200 g each
- 1 tbsp olive oil
- 1⁄2 tsp ground smoked paprika
- 4 large tortilla wraps or 8 small
- Store-bought guacamole, or mashed avocado and lime (optional)
- For the salsa:
- 200 g cherry tomatoes, quartered
- 1⁄2 red onion, chopped
- 2 tbsp pickled jalapeños, chopped
- Handful fresh coriander, chopped
- Juice 1 lime
Instructions
1 Brush the steaks with the oil, season with paprika and black pepper, and set aside. Meanwhile, combine the salsa ingredients in a bowl and season with salt.
2 Heat a non-stick frying pan until very hot, then sear the steaks (in batches) for 1–2 min each side, or until cooked to your liking. Rest for 5 min.
3 Wipe out the pan with kitchen paper, then toast the wraps for 1 min on each side (or warm in the microwave). Slice the steaks and assemble the wraps with the salsa and guacamole, if using.
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Caramelised onion, cheddar and pesto scones
Feature Image: W&H
