Pepper Steak Taco With Roast Capsicum Aioli

Ingredients:

300 grams aged grass fed beef rump
100 grams button mushrooms
60 grams wild rocket
30 grams roasted capsicum
20 grams grated tasty cheese
6 El Cielo mista corn tortilla
1 carrots
1 cloves garlic
0.5 Lebanese cucumbers
3 tbsp mayonnaise*
1 tsp coarsely ground black pepper*
extra virgin olive oil*
salt & pepper*

*pantry item

Prep:

– remove any excess fat from beef rump steak
– slice button mushrooms
– rinse baby rocket
– peel and grate carrots
– wash and peel cucumbers into ribbons with a vegetable peeler
– drain and chop roasted capsicum
– peel and crush garlic

Method:

1. Rub steak with oil. Press on black pepper.
2. To make aioli, place capsicum and garlic in a small food processor. Process until smooth. Stir into mayonnaise.
3. Heat a non-stick, frying pan over a medium to high heat. Add steak. (When cooking for six, add steak in two batches.) Cook for about 3 to 4 minutes on each side, for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 3 to 5 minutes.
4. Heat olive oil in same frying pan over a high heat. Add mushrooms. Cook, stirring occasionally for about 3 to 5 minutes, or until browned and tender.
5. Wipe the same frying pan clean and heat tortilla for 30 seconds on each side until softened. Keep warm in a clean tea towel.
6. Thinly slice steak. Serve with mushrooms, rocket, cheese, carrot, cucumber, wraps and aioli. Roll up your sleeves and…