Other

Steak and Black Bean Mole Tacos with Lime and Coriander Crema

Cooking guideline based on 3cm thick steak

Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended

Recipe overview

Prep: 25 min
Cooking: 10 min
Ready in 35 min
Serves 3 - 6 people

Ingredients

2 300g rump steaks
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 dried chipotle chilli
Flour tortillas, pack of 6 or 8

Black bean mole::
1 onion, finely chopped
1 carrot, grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried origanum
1 tsp Spanish smoked paprika
1 cinnamon stick
1 bay leaf
Remaining chipotle liquid
250g tinned tomatoes
400g tinned black beans, rinsed and drained
35g 85% dark chocolate
Salt and freshly ground black pepper

Lime and coriander crema::
1/3 cup plain yoghurt
1/3 cup egg mayonnaise
Zest of 1/2 a lime
Juice of 1 lime
2 Tbsp coriander leaves, finely chopped
Salt

Pico de Gallo (fresh salsa)::
1 red onion, diced
200g cherry tomatoes, diced
1 fresh green/red chilli, diced
4 sprigs fresh coriander, roughly chopped
Juice of 1 lime
Salt and freshly ground black pepper

Tips and tricks

Marinade the rump overnight to maximise the flavour and tenderise the beef.

Method

Finely chop the dried chipotle chilli and place in 1/4 cup of boiling water and set aside to rehydrate. Reserve the liquid.
To make the marinade, mix together olive oil, cumin, coriander and half the chopped chipotle chilli and chipotle liquid in a bowl until well combined and pour into a zip lock bag.
Transfer the rump steaks to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate.
Heat a splash of olive oil in a saucepan over a medium-high heat and fry the onions and carrots until soft. Stir in the garlic, cumin, coriander, origanum, paprika, cinnamon and bay leaf and cook until fragrant.
Pour in the tomatoes, beans, remaining chipotle chillies and liquid and 1/3 cup of water and bring to the boil. Season with salt and black pepper and simmer on a low heat for 15 minutes until thickened. Remove from the heat and stir in the chocolate.
To make the lime and coriander crema, combine the yogurt and mayonnaise with the lemon juice, zest and coriander and season to taste with salt. Refrigerate until needed.
For the salsa, chop the red onion, tomatoes, chillies and coriander as instructed above and mix together in a bowl. Squeeze the lime juice over the top, stir to combine and season to taste with salt and pepper.
Grill the marinated rump in a smoking hot griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above). Leave the meat to rest for half its cooking time before slicing it into slivers.
Heat up the tortillas directly on your stovetop, either using a gas burner on a low flame or an electric plate on a low heat (use a little non-stick spray for an electric plate). Warm each tortilla for about 30 seconds to 1 minute, flipping and repeating on the second side. Once heated and slightly charred wrap the tortillas in a clean dishcloth to keep warm. Repeat until you have warmed all of your tortillas.
Generously fill each tortilla with rich black bean mole, tender steak slices, fresh salsa and lime and coriander crema.