Grilled steak is the perfect match to our mushrooms. This recipe can be prepared on either a BBQ or in a pan on the stove and makes a light and festive meal, perfect for summer.
Cooking time: 30 minutes Serves: 2
300 g rump steak
1 teaspoon hot smoked paprika
½ teaspoon cumin seeds
250 g mixed mushrooms
1 sliced french shallot
1 small green capsicum, deseeded and finely sliced
vegetable oil for cooking
salt and pepper to taste
‘Street’ style corn or flour tortillas (recipe below)
Your favourite taco garnishes: may include grated cheese, tomato, salsa, chilli, sour cream, avocado, sliced red onion, lime wedges, coriander leaves, shredded lettuce.
Season the steak with salt and sprinkle all over with the smoked paprika. Grill or fry steak to your liking, setting aside to cool and rest for at least 5 minutes before slicing.
Meanwhile, over medium heat, add a bit of vegetable oil, cumin seeds, mushrooms, shallots, and green capsicum. Cook, stirring often until tender and the onion is translucent, around 5-7 minutes. Remove from heat.
Slice the steak thinly across the grain and add to the mushroom mixture to warm through.
Lightly toast the tortillas on the grill or warm in the oven before serving.
These tortillas are best eaten fresh and have a rich, earthy flavour owing to the addition of spelt flour.
1 ½ cups plain flour
½ cup spelt flour
1 teaspoon sea salt
2/3 cup very warm water
5 tablespoons corn oil
Dissolve the salt into the warm water and set aside.
In a large bowl, combine flour with oil and rub together with your hands until it looks crumbly.
Pour in almost all (90%) of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water as necessary.
When the dough comes together transfer to a floured work surface and knead until smooth, approximately two to three minutes.
Cover with a clean tea towel and leave for at least 15 minutes and up to two hours. Resting is key as it relaxes the dough and makes it easy to roll out.
Divide the dough into ten equal pieces and pat into discs. Working centre to edge with a rolling pin, roll each disc into a 20 cm round. Thin is the name of the game here.
Stack the rolled tortillas with a piece of floured baking paper between them.
Heat a heavy-bottomed skillet over medium-high heat (cast iron works great here). When it’s hot, add the first tortilla. You should start to see it puffing up with bubbles forming within 10-15 seconds.
Keep checking the bottom of your tortilla. When it is starting to get brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. Cooking one tortilla should take 1 to 2 minutes.
Controlling the heat is the tricky part. If your tortillas are pale and take more than 2 minutes, increase heat. If your pan starts to smoke or your tortillas are getting too brown, decrease heat and let your pan cool.
Stack the cooked tortillas on a tea towel lined plate, wrapping them loosely with the towel. Continue with the remaining tortillas, adjusting the heat as necessary. These are best served warm and fresh.
Recipe and photos by Bear Bites Media