Name: Steak with Mexican sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 1 kg rump steak; fresh chillies; red chilli; 1 red pepper; 2 garlic cloves; 45 ml apple cider vinegar apple cider; 3 ml salt; 3 ml brown sugar; 1 ml cumin; ground cloves pinch; 30 ml orange juice fresh; 10 ml lemon juice; tortillas to serve; roasted tomato salsa to serve; guacamole to serve; sour cream to serve

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Ingredients (16)

1 kg	rump steak
	fresh chillies
	red chilli
1	red pepper
2	garlic — cloves
45 ml	apple cider vinegar — apple cider
3 ml	salt
3 ml	brown sugar
1 ml	cumin
	ground cloves — pinch
30 ml	orange juice — fresh
10 ml	lemon juice
	tortillas — to serve
	roasted tomato salsa — to serve
	guacamole — to serve
	sour cream — to serve

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Method:

Drizzle the meat with olive oil and set aside to marinate for an hour or longer. Heat a griddle pan and cook the chillies and the red pepper until they are charred.

Transfer the chillies to a bowl and cover with cold water. Soak for 30 minutes, then drain and discard the water. Remove the seeds from the red pepper.

Put the chillies and pepper into a blender and add the remaining ingredients together with 1ml freshly ground black pepper. Blend to form a paste. Transfer the sauce to a small bowl.

Heat a griddle pan until very hot. Brush the steak with a little oil and season with salt. Cook the steak for 2-3 minutes on each side, depending on the thickness of the steak and on your preference.

Remove from the pan and brush with the sauce on both sides. Set aside to rest for 5 minutes. Cut into thin slices against the grain.

Serve on flour tortillas topped with tomato salsa, guacamole and sour cream.

Text and image source: Ideas magazine

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