• 1 red onion quick pickled (See chef's tip)
• 500 g beef rump steak
• 60 g mesclun salad mix
• 1 Dole fresh pineapple diced
• 1 avocado sliced
• 8 small tortillas (corn or flour)
• 1 handful fresh coriander chopped
• 125 g sour cream
• 1 lime cut into wedges

Marinade

• ½ C pineapple juice
• ¼ C soy sauce
• 2 tbsp lime juice
• 3 cloves of garlic crushed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika

Step 1
To make the marinade, In a shallow dish, combine pineapple juice, soy sauce, lime juice, garlic, olive oil, cumin, smoked paprika with a sprinkle of salt and pepper.

Step 2
Add the steak to the marinade, ensuring it's fully coated. Marinate in the refrigerator for 1-2 hours if possible.,

Step 3
Preheat a large frying pan or grill pan over medium-high heat.

Step 4
Remove the rump steak from the marinade and grill for about 4-5 minutes per side, or until it reaches your desired level of doneness.

Step 5
Let the steak rest for a few minutes, then slice it thinly against the grain.

Step 6
Warm the tortillas on the grill or frying pan until pliable.

Step 7
Layer each tortilla with a mound of leaves, slices of beef, fresh pineapple, avocado, a dollop of sour cream and quick pickled red onions.

Step 8
Garnish with fresh coriander and a squeeze of lime juice.

Chef's Tip!
Quick pickled red onion is so quick and simple to make, if time is critical just use the onion as it is.