Beef tacos get a South American-inspired twist in this mouth-watering recipe perfect for whipping up on the BBQ.
South American Beef Tacos with Corn & Yoghurt
Ingredients
Beef
- 300 g beef rump steaks
- 1 drizzle oil
- 1 tsp smoked paprika
- ¼ tsp garlic salt
- ½ red onion thinly sliced
- 1 drizzle oil
- ½ Tbsp butter
- 150 g frozen corn
Salad
- 1 drizzle olive oil
- ½ Tbsp vinegar
- ½ Tbsp wholegrain mustard
- ¼ tsp smoked paprika
- 1 carrot grated
- 50 g baby spinach
To Serve
- 6 tortillas
- 3 Tbsp plain yoghurt
- 1 Tbsp sweet chilli sauce
- Pinch of chilli flakes
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium-high (if using).
- Pat beef dry, season with salt and toss with oil, first measure of smoked paprika and garlic salt. Prep onion.
- Combine oil, vinegar, mustard and second measure of smoked paprika in a medium bowl. Whisk well and set aside.
- Wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm. Alternatively, wrap in foil and cook in oven or on BBQ for about 10 minutes, until warmed through.
- Heat oil in a large fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered. Alternatively, do this on the BBQ. Wipe and reserve pan.
- Return pan to high heat with butter. Add onion and corn. Cook for 5-6 minutes, until tender. Season to taste with salt and pepper.
- Prep carrot. Add to bowl with dressing, along with spinach and toss to combine. Season to taste with salt and pepper. Thinly slice beef.
- Serve tortillas filled with salad, beef, corn, yoghurt, sweet chilli sauce and chilli flakes.
