Smoky Mexican Beef Rump

Steps

1. Preheat BBQ grill to medium-high (if using). Cut tomatoes into thin wedges; thinly shred lettuce; very thinly slice red onion; peel courgette and carrot into ribbons and thinly slice cores; thinly slice capsicum.
2. Add all to a large bowl. Just before serving, add dressing and lime juice, season to taste and toss to combine.
3. Heat oil in a large fry-pan on medium-high heat. Pat beef dry, rub with smoky Mexican rub and season.
4. Add beef to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Set aside, covered, to rest before slicing thinly against the grain, reserving any resting juices. Wipe out pan and reserve.
5. While beef cooks, mix all smoky lime sour cream ingredients together in a small bowl and season to taste.
6. Once beef is resting, drain kidney beans, rinse and drain well and mince garlic. Add beans and garlic to reserved pan, along with smoky Mexican rub, salt and water.
7. Return to a low-medium heat and warm beans gently for 2-3 minutes. Mash beans, as they warm, until crushed. Stir through lime zest and juice and season to taste.
8. To serve, place salad and refried beans onto plates. Top with slices of smoky Mexi beef steak and any resting juices (if desired). Finish with a dollop of smoky lime sour cream.