TUMBULGUM DRY MEAT RUB STEAK TACOS

INGREDIENTS

• Steak
• 2 × 300gm Sirloin steak
• 1 tbls Olive oil
• 2 tbls SHASHEMANE TUMBULGUM DRY MEAT RUB
• 1 tbls SHASHEMANE BAJA CHILLI POWDER
• Spicy Slaw
• 2 cups green Cabbage shredded
• 1 cup Carrots shredded
• 1/2 cup Spanish Onions, sliced into crescents
• 2 tbls Rice Bran oil
• 2 tbls Lime freshly squeezed
• 1/4 tsp gnd SHASHEMANE CREOLE SCRUB
• 1 sea salt and pepper
• Tacos
• 1/2 cup Sour cream
• 1 tsp SHASHEMANE BAJA CHILLI POWDER
• 1 tbls Lime freshly squeezed
• 1/4 tsp Sea salt
• 12 15cm Corn tortillas
• 1 ripe Avocado, sliced
• 1/2 cup Feta cheese crumbled
• Fresh Coriander
• sliced Jalapenos, to serve

METHOD

1. Take the Steak out of the fridge 1 hour before cooking, bring to room temperature. Combine 2 tbls SHASHEMANE TUMBULGUM DRY MEAT RUB and
2. 1 tbls SHASHEMANE BAJA CHILLI POWDER set aside.
3. In a medium sized bowl, combine all of the ingredients for the Slaw and mix well. Set aside.
4. In a small bowl, combine the Sour Cream,1 tsp SHASHEMANE BAJA CHILLI POWDER , 1 tbls Lime juice, and season with a pinch of Salt. Mix well and set aside.
5. Rub the Steak with the Olive oil and coat it well in the spice mixture. When the pan is smoking hot add the Steak, turning every minute for 8 mins total . Transfer the cooked Steak to a plate, pour the pan juices over , and let it rest for at least 6 minutes. Thinly slice the steak against the grain.
6. Serve up your tacos with the prepared Slaw, spiked Sour Cream, Steak, Feta, Avocado, and top with the Jalapenos, and Coriander.