tacos

PREPARE BEEF

Season 400 g (~1 pound) skirt steak (substitute rump) with salt, ground white pepper and ground cumin seeds. Set aside to come up to room temperature.

Pre-heat grill pan or barbecue to high. Grease with a little peanut oil. Cook steak for 2 minutes. Turn. Cook for 2 minutes. Reduce heat and cook for a further 1-2 minutes on each side. Take steak off heat and rest, covered in foil.

PREPARE VEGETABLES

Dice a tomato and jalapeno. Peel, deseed and dice a Lebanese cucumber. Finely mince a clove of garlic. Roughly chop a handful of fresh coriander (cilantro). Combine these ingredients in a bowl.

FILL

Warm tortilla shells according to packet instructions. Slice steak thinly. Fill tortilla shells with sliced steak and vegetables. Serve warm.