Mexican-style barbecued rump steak, tossed with strips of griddled red pepper, dressed with lime and grated cheese, served in tortilla wraps.
500g rump steak
1 clove garlic, crushed
1 teaspoon dried oregano or mixed herbs
1 teaspoon smoked paprika (or regular paprika)
2 teaspoons Worcestershire sauce
1 tablespoon olive oil, plus extra for drizzling
2 red peppers
Juice of 1 lime
4 flour tortillas
150g Red Leicester cheese, grated
1) Place the steak in a bowl with the garlic, herbs, paprika, Worcestershire sauce and olive oil and leave to marinate for an hour or so.
2) Stab a few holes into each pepper with the tip of a knife (to prevent them exploding) and place them onto the hot grill. Cook, turning regularly, till the skins are completely blackened, then transfer to a food-storage box and seal. After they’ve cooled enough to handle, flake off their charred skins, cut the flesh into strips, return to the storage box and drizzle with olive oil. Set aside.
3) When you want to cook the steak, place it onto the hot grill so it sizzles as soon as it touches. Cook for 4-5 minutes on one side, then flip over and cook for another 2 or 3. (Or cook over a hob on a hot griddle pan for the same amount of time.) You want it a bit red in the middle – the precise time will depend upon the steak’s thickness. When it’s cooked to your liking, transfer it to a board to rest for 5 minutes.
4) Cut the steak into thin strips – make sure you slice across the grain, as this will make it easier to eat. Transfer the strips to the Tupperware with the pepper and squeeze over the lime juice.
5) Place the tortillas onto the grill to warm through. Turn after they’ve picked up char lines on one side, then remove once they’re charred on the second. Divide the steak and pepper between the tortillas, sprinkle over the cheese, then roll up to serve.