Spice up your meal this week with the flamboyant flavours of a Mexican fiesta.
- 1 kg beef rump steak
- olive oil
- 2-8 fresh red chillies, depending on how hot they are, seeded
- 1 red pepper
- 2 cloves garlic
- 45 ml apple cider vinegar
- 3 ml salt
- 3 ml brown sugar
- 1 ml ground cumin
- pinch of ground cloves
- 30 ml fresh orange juice
- 10 ml lemon juice
- tortillas, to serve
- roasted tomato salsa, guacamole and sour cream, to serve
Drizzle the meat with olive oil and set aside to marinate for an hour or longer. Heat a griddle pan and cook the chillies and the red pepper until they are charred. Transfer the chillies to a bowl and cover with cold water. Soak for 30 minutes, then drain and discard the water. Remove the seeds from the red pepper.
Put the chillies and pepper into a blender and add the remaining ingredients together with 1ml freshly ground black pepper. Blend to form a paste. Transfer the adobo sauce to a small bowl.
Heat a griddle pan until very hot. Brush the steak with a little oil and season with salt. Cook the steak for 2-3 minutes on each side, depending on the thickness of the steak and on your preference.
Remove from the pan and brush with the adobo sauce on both sides. Set aside to rest for 5 minutes. Cut into thin slices against the grain.
Serve on flour tortillas topped with tomato salsa, guacamole and sour cream.