Taco Tuesday will never be the same again with this flavour bomb of a taco! Gourmet Rump Steak Tacos rubbed with a coffee rub from our mates at Outer Spice Perth! with a chickpea, roasted garlic & roasted cauliflower puree, herb pesto with Demeter gourmet Jalapeno herb hot sauce with crispy sweet potato garnish and fried chickpea garnish.
- Serves :4
Ingredients Gourmet Rump Steak Taco
- Rump steak (enough for 4 people)
- Coffee rub by Outer Spice Perth
- 1 x Tinned chickpeas (washed & drained)
- ½ Small cauliflower
- 1 Tbsp Olive oil
- Salt & ground pepper
Ingredients Demeter Herb Pesto Pasta:
- Small handful fresh parsley
- 6 mint leaves
- Handful basil
- 4 garlic cloves (chopped finely)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 cup grated Parmesan
- 1/4 cup pine nuts
- 2-4 tbsp Demeter gourmet herb hot sauce
- ½ cup olive oil
- Corn tortillas
- Fried chickpeas
- Fried sweet potato chips (cut into chips/crisps)
- Fresh parsley (chopped finely)
- Oil for frying
Blend the basil leaves, parsley, mint leaves, pine nuts and a pinch of sea salt into the bowl of a food processor and pulse several times.
Add garlic, Demeter gourmet jalapeno herb hot sauce and Parmesan and blend in the blender. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.
Season with salt and freshly ground black pepper, add more to taste. Pop in a bowl and set aside.
Instructions Rump Steak
Pat dry your rump steak with paper towel.
Next, cover your rump steak with the coffee rub on both sides and season with salt and pepper.
Pop back in the fridge.
Instruction’s Puree & Rump Steak
Pre-heat the oven to 200C.
Get a baking tray and cover it with baking paper.
Next, remove any leaves etc. from the cauliflower and lightly cover with olive oil and sprinkle with a little salt.
Get your garlic bulk and simply cut off any roots, bake both until cooked, 25 minutes.
In the meantime, pop a frying pan on a medium to high heat with a splash of olive oil.
Remove your steak from the fridge.
Once the pan is smoking add the steak (do not move the steak around!), cook on one side for 3 minutes and then turn over, now add a knob of butter and bath the steak in the butter and cook for around 2-3 minutes.
Remove from the pan and pop on a plate with a knob of butter and cover with foil and allow to rest for 10 minutes.
In the meantime, remove the cauliflower and garlic from the oven and pop into a food processor with the chickpeas, garlic (remove from skin), cauliflower, knob of unsalted butter, 1 tbsp olive oil and salt and pepper and blend until puree.
Heat up in a pan (enough to fry the sweet potato & chickpeas), once the oil is hot enough add the sweet potato and cook until crispy and same for the chickpeas and then remove and dry on paper towel.
Cook your tortillas on a medium to high heat for 20-30 seconds and cover in foil to keep them hot while cooking them all.
Once all the tortillas are cooked get out your serving plates.
Pop your tortillas on the plate followed by the puree (reheat if needed), steak, pesto, sweet potato chips, chickpeas and garnish with fresh parsley, NOW ENJOY!