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Barbecued rump steak wrap with corn salsa

Serves

4

Prep Time

15

Cook Time

10

Ingredients

2thick-cut beef rump steaks (about 250g each)
1small avocado
1 tbspmayonnaise
270 gcan corn kernals, drained
1small red capsicum, finely chopped
2spring onions, finely chopped
snow pea sprouts and warmed flour tortillas to serve

Method

1Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.
2Cook the steaks on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3Remove the steaks from the heat, cover loosely with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, mash the avacado with the mayonnaise. Combine the corn, capsicum and spring onions.
4Slice the steaks thinly and evenly accross the diagonal. Spread the warmed tortillas with mashed avacado and top with slices of steak, corn salsa and sprouts.

Tips

A great all rounder, rump steaks are good value. They're lean, full-flavoured and perfect for barbecuing.
Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, and rump.
Only buy steaks of an even thickness, not wedge shaped - this way they'll cook evenly.
Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat

Recipe suggessions based on what you have in your fridge.

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