BARBECUED RUMP STEAK WRAP WITH CORN SALSA
- Prep time 15Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Top Sirloin
- Serves 4
Everyone will love these beef wraps, change the salsa to suit, try avocado in place of the corn kernels.
Ingredients
Ingredients
- 2 thick-cut beef rump steaks (about 250g each)
- 1 small avocado
- 1 tbsp mayonnaise
- 270 g corn kernels, drained
- 1 small red capsicum, finely chopped
- 2 spring onions, finely chopped
- snow pea sprouts and tortillas to serve
Method
Instructions
1. Brush 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.
2. Cook 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.
3. Remove 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 avocado with the mayonnaise. Combine the corn, capsicum and spring onions.