60ml (1/4 cup) Fountain Spicy Red Sauce, plus extra, to serve
2 teaspoons smoked paprika
800g lean beef rump steak
Soft gluten-free tortillas, warmed, to serve
Lime wedges, to serve
1/2 small pineapple, finely chopped
2 small Lebanese cucumber, chopped
250g punnet strawberries, hulled, halved
1/4 cup fresh mint leaves
2 green shallots, chopped
Step 1 Preheat a barbecue grill or chargrill pan on high and spray with oil. Combine the sauce and paprika in a large glass or ceramic dish. Add the steak and turn to coat all over. Season.
Step 2 Cook the steak for 2-3 minutes each side or until it is cooked to your liking. Transfer to a plate, cover with foil and set aside to rest.
Step 3 Meanwhile, to make the fruit salsa, place the pineapple, cucumber, strawberries, mint leaves and shallot in a bowl. Stir gently until combined.
Step 4 Thinly slice the steak. Serve the steak, fruit salsa and warm tortillas with a drizzle of extra sauce and lime wedges to squeeze over.
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