INGREDIENTS
500g Rump steak, fat trimmed
½ cup pineapple juice
¼ cup soy sauce
2 tsp honey
2 cloves garlic, grated
1 tsp ground ginger
¼ tsp chilli powder, optional
2 tsp olive oil
salt & pepper
SALSA
2 mangos, firm but ripe
125g cherry tomatoes
½ small red onion
½ cup coriander leaves
½ jalapeno, optional
1 – 2 limes
TO SERVE
2 x 200g bags cabbage & carrot coleslaw mix
oil & vinegar dressing
small tortillas
METHOD
- Combine marinade ingredients (pineapple juice through olive oil), and ¼ tsp each salt and pepper, in a shallow dish. Add steaks and turn to coat.
- Roughly dice mango, tomatoes and coriander leaves, finely dice jalapeno and onion. Mix salsa ingredients in a bowl, squeeze over lime juice to taste, and season with a pinch of salt.
- Preheat BBQ grill or heavy-based pan to medium high. Drain marinade from steaks, and cook 4 – 5 mins per side for medium. Transfer to a plate, cover with foil and rest.
- Thinly slice steak. Dress cabbage and carrot slaw with olive oil and vinegar. Warm tortillas in a dry pan. Top steak tacos with mango salsa and tangy slaw
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