Ingredients
2 tsp ground cumin
11/2 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic salt
1/2 tsp chilli powder
1 Tbsp extra virgin olive oil
600g beef rump steak
12 small flour tortillas, warmed
Halved cherry tomatoes, shredded iceberg lettuce, sour cream, jalapenos, avocado and coriander leaves, to serve
PICKLED ONION
1/4 cup white wine vinegar
1 Tbsp caster sugar
1/2 tsp fine sea salt
1/3 cup hot water
1 red onion, thinly sliced
SPICY PARMESAN CORN
4 cobs corn
Cooking oil spray
1/4 cup lime chipotle dressing
1/2 cup finely grated parmesan
Method
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For pickled onion, put vinegar, sugar, sea salt and water in a jug and stir until sugar dissolves. Add onion and set aside for 30 minutes, until soft.
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Meanwhile, preheat air fryer to 200°C. Combine spices, oregano, garlic salt, chilli and oil on a plate. Coat steak in spice mixture. Air fry for 10 minutes, turning halfway through cooking. Rest, loosely covered, for 10 minutes.
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Spray corn with oil. Air fry for 6-8 minutes, until golden. Cut each cob into thirds. Drizzle dressing over hot corn, then scatter with parmesan.
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Thinly slice steak and serve with corn, tortillas, pickled onion, tomatoes, lettuce, sour cream, jalapenos and avocado. Garnish with coriander.