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Marinated steak tacos
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Prep Time:
55 minutes
Cook Time:
24 minutes
Total Time:
79 minutes
Ingredients:
  • 82.50 ml fresh oregano leaves
  • 2 garlic cloves, crushed
  • 2.50 gm ground cumin
  • 56.88 gm olive oil
  • 1 lemon, juiced
  • 600g beef rump steak, trimmed
  • 10 (140g packet) Stand 'n' Stuff taco shells
  • 1 red onion, cut into thin wedges
  • 1 red capsicum, cut into thin strips
  • 1 yellow capsicum, cut into thin strips
  • 117.50 gm sour cream
Instructions:
  • Begin by reserving 1 tablespoon of oregano. Then, finely chop the rest of the oregano and place it in a shallow ceramic dish. Mix in garlic, cumin, oil, and 2 tablespoons of lemon juice until well combined. Add steak and toss to coat evenly. If possible, cover and refrigerate for 30 minutes.
  • Preheat your oven to 180°C. Line a large baking tray with parchment paper. Arrange taco shells on the tray, ensuring they are slightly spaced apart with the 'wedge' in the center of each shell. Bake for 7 minutes, or until warm but not browned.
  • Heat a non-stick frying pan over medium-high heat. Cook the steak for 3 to 4 minutes on each side for medium doneness or until cooked to your preference. Transfer the steak to a plate, cover, and let it rest for 5 minutes before serving.
  • Heat a pan over medium-high heat. Sauté onion for 3 to 4 minutes until soft. Then add capsicums and cook for another 4 to 5 minutes until just tender, stirring occasionally.
  • Slice the steak thinly, then distribute it among the taco shells. Add the capsicum mixture on top, followed by a dollop of sour cream. Sprinkle with the reserved oregano, season with pepper, and serve.

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