Texan BBQ Rump Fillet with Mexican Relish


1 rump steak

Dry Rub
1 tab toasted coriander seed, toasted and ground

1 tab cumin seed toasted and ground

1 tsp ground white pepper

1 tab smoked paprika

1 tab oregano

1 tab ground chilli flakes

1 tsp garlic powder


2 corn cobs

200 gms mixed lettuce leaves

3 ripe tomatoes

6 limes

1/2 bunch fresh coriander

4 tortilla toasted and roughly broken up

1 red onion

2 ripe avocados

olive oil



Rub the beef in the rub and let it sit overnight.

Grill the beef to medium rare, allow it to rest and slice it.

Make the salad and toss through the beef and the juices.

Serve with a cold beer