- 2 tbs extra virgin olive oil.
- ¼ cup lime juice.
- 2 tbs fresh oregano leaves, roughly chopped.
- 2 garlic cloves, crushed.
- 2 tsp ground cumin.
- ¼ tsp chilli powder.
- 700g beef rump or any steak.
- 1 large green capsicum, thickly sliced.
- 8 flour tortillas.
- 1 large avocado, sliced.
- 50g feta, crumbled.
- ¼ cup fresh coriander leaves.
- 2 tbs lime juice, extra.
- Tabasco sauce, to taste.
- ½ cup pickled red onion, drained.
- Lime Wedges, to serve.
Combine oil, juice, oregano, garlic, cumin and chilli in a shallow glass or ceramic dish. Add beef. Rub to coat. Cover. Refrigerate for 2 hours or overnight if time permits.
Heat a greased chargrill pan over medium-high heat. Cook beef for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
Meanwhile, add capsicum to chargrill pan. Cook, tossing, for 5 minutes or until tender. Transfer to a serving bowl. Cover to keep warm.
Cook tortillas, 1 at a time, in a large frying pan over medium-high heat for 20 seconds each side or until heated through. Place on a plate. Cover to keep warm.
Place avocado on a plate. Sprinkle with feta and coriander leaves. Combine extra lime juice and Tabasco in a jug. Drizzle over avocado. Season. Slice beef. Fill tortillas with beef, capsicum, avocado mixture and pickled red onion.
Serve with lime wedges and enjoy!