Barbecued Rump Steak Wrap with Corn Salsa

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Prep: 15 mins

Cook: 10 mins

Serves 4

Excellent source of iron

Low Sodium

Ingredients

2 Quality Mark thick-cut beef rump steaks (about 250g each)
1 small avocado
1 tablespoon mayonnaise
270g can corn kernels, drained
1 small red capsicum, finely chopped
2 spring onions, finely chopped
Snow pea sprouts and warmed flour tortillas to serve

Method

Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.

Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove steaks from heat, loosely cover with foil and rest the steaks for 2 to 4 minutes before serving. While the steaks are resting, mash the avocado with mayonnaise. Combine the corn, capsicum and spring onions.

After the steaks have rested, slice them thinly across the diagonal to give even slices. Spread the warmed tortillas with mashed avocado, top with slices of steak, corn salsa and sprouts.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 287g

Energy kJ (kcal)	2132 (509)
Protein (g)	26.3
Fat (g)	27.4
Saturated (g)	6.9
Carbohydrate (g)	37.3
Sugars (g)	3.2
Sodium (mg)	211
Iron (mg)	3.7
Zinc (mg)	6.3
Vitamin B12 (ug)	2.0
Vitamin D (ug)	0.03
Selenium (ug)	8.8

This dish contributes to over 80% of an adults daily vitamin B12 requirements. Vitamin B12 plays a role in immunity and energy levels.

A great all-rounder, rump steaks are good value. They’re lean and full-flavoured and perfect for barbecuing.
Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.