Peppered Steak with Pan-fried Capsicum

Ingredients

2 Tbs olive oil
700 g beef rump steak
1 Tbs coarsely ground black pepper
3 red, green or yellow capsicums, seeded, thinly sliced
400 g can corn kernels, drained
2 Tbs Worcestershire sauce
1 Tbs apple cider vinegar
1 Tbs maple syrup
Mashed avocado, to serve
Shredded red cabbage, to serve
Warmed tortillas, to serve

Method

Heat a large non-stick frying pan over high heat. Drizzle half the oil over the steak and sprinkle evenly with the pepper. Add the steak to the pan and cook for 1-2 minutes each side or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest.

Meanwhile, heat remaining oil in the frying pan. Add combined capsicum and corn and cook, tossing, for 3 minutes or until capsicum softens. Add the Worcestershire sauce, vinegar and maple syrup and cook for a further 1 minute or until combined and heated through.

Thinly slice the steak. Serve with capsicum mixture, the avocado, cabbage and tortillas.

Credits: Coles

Photo Credits: Coles