Rump steak salad in a tortilla bowl

Ingredients for 2 servings:

• 400g rump steak(s)
• 2 tbsp vegetable oil for frying
• 2 limes, grated zest and juice
• 4 tbsp tequila
• 2 garlic cloves, chopped
• ½ tsp cumin powder
• ½ tsp cayenne pepper
• salt and pepper
• 2 large tortillas
• 1 romaine lettuce (lettuce heart), cut into strips
• 3 tbsp beans, black
• 1 tomato(s), diced
• 3 tbsp corn
• 1 lime(s), juice
• salt and pepper
• ½ bunch coriander
• Jalapeño(s), to taste
• 2 tbsp crème fraîche
• 2 tbsp salsa
• Oil to brush the flatbreads

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

With black beans, corn and tomato

Preheat oven to 150°C. Cut meat into finger-thick strips. Combine all marinade ingredients and pour over the meat. Marinate for about 1 hour, drain, and fry in vegetable oil for 5 minutes. Brush the tortillas thinly with oil. Press into small bowls to form a shape. Bake in the oven for about 10 minutes until golden brown. Let the baked tortillas cool to firm up. Mix the chopped tomatoes with the shredded lettuce, beans, corn, and lime juice, and season with salt and pepper. Fill the tortilla bowls with the vegetable mixture. Serve with the meat, jalapeños, crème fraîche, and salsa.