WCF Beef Tacos
- 10.5 oz rump steak
- 2 tablespoons Habanero
- 2 teaspoons sea salt
- 1 gem lettuce
- 1 teaspoon oil
- 4 teaspoons of salsa
- a few dollops of sour cream
- sprinkling of cheddar cheese, grated
- small handful of coriander, chopped
- 1 packet of small tacos
Take the steak out of the fridge and marinate in Habanero, salt and oil for twenty minutes.
Pre-heat the frying pan and place the steak in the pan. Do not add oil to the pan as you want the pan to smoke and nicely sear the meat. Cook the meat to your liking – three minutes on either side for medium rare for a one- inch thick steak. Once cooked, leave to rest for three minutes before slicing thinly.
Layer up your tacos with the rest of the ingredients and tuck in.
Habanero Chilli Sauce