I started by preparing my veg, cutting to size and drizzling with olive oil. Yellow and Green Capsicum, Spanish Onion, Tomatoe and Sugar Loaf Cabbage.
When cutting the onion and cabbage I was sure to keep the stalk end intact and cut length wise to prevent the wedges falling apart on the grill.
I then char grilled the veg on a HOT BBQ until smokey, blackened and just tender. Around 6-8mins a side.
Next the rump steak was seasoned with salt, black pepper, smoked paprika, garlic powder, Mexican chilli powder, ground cumin and ground coriander then seared on the BBQ for 3 mins a side and allowed to rest while I chopped the veg into ‘stir-fry’ lengths.
Finally I added the chopped veg, meat juices and thinly sliced beef to a hot pan and tossed all together with ground cumin and coriander, smoked paprika, chilli powder, garlic, salt and pepper, juice of one lime and a little more olive oil. All the seasonings can be adjusted to taste.