- 15ml - sriracha sauce
- 30ml - sesame oil
- 4 - tortillas, toasted
- 700g - rump steak, at room temperature
- 300g - coleslaw (your favourite recipe)
- 15ml - Worcestershire sauce
- 1 - large ripe avocado, peeled and sliced
- 15ml - soy sauce
- - roasted mealies, to serve
1 Trim off any excess fat from the steak and rub all over with the oil. Season to taste with salt and pepper. Heat a heavy-bottomed pan until hot and fry the steaks for about 4 minutes on each side, depending on the thickness, or until a golden-brown crust forms.
2 Beat the sriracha, soy and Worcestershire sauces together and brush generously over the meat while frying. Fry for another 3–5 minutes or until the sauce has caramelised; turn the meat over so that the sauce browns the steaks all over. The cooking time will depend on how thick the steaks are and how well done you prefer them to be. Remove from the heat and rest for a few minutes.
3 Thinly slice the meat against the grain and mix with any pan juices. Spoon onto the tortillas with the avocado and salad, and fold over. Enjoy with the mealies.