A Mexican style spin on Ssam, the flavour packed lettuce cups used to cradle meat and condiments in Korean cuisine. The toasted cumin seeds garnishing at the end gives unexpected pops of flavour and crunch. This dish is flexible with fillings and sauces, and is easy to scale up, making it ideal for functions.
Juice and zest of 1 lime, plus extra cut into wedges for serving
1 tbsp. Cumin seeds, lightly toasted, plus more for serving
½ tsp. Sea Salt
2 tbsp. fresh Coriander, finely chopped, plus extra for garnish
For the Chilli Mayo
4 tbsp. MasterFoods™ Whole Egg Mayonnaise
2 tbsp. MasterFoods™ Hot Chilli Sauce
1 tsp. MasterFoods™ Ground Paprika
500 g Beef Rump
2 tsp. MasterFoods™ Taco Seasoning
3 Baby Gem or 1 Butter Lettuce, leaves remove and washed
First, make the fresh salsa. Finely dice the tomatoes and mix with the remaining ingredients. Leave to stand for a few minutes, then drain excess liquid off and set aside.
For the chilli mayo, mix ingredients together in a bowl and chill until needed.
Heat a barbecue or grill on high heat and season the steak liberally with taco seasoning.
Cook for 2 minutes on each side, for rare (cook longer depending on your liking). Remove from heat and rest for 5 minutes, then thinly slice.
To serve, arrange the lettuce leaves on a platter and add a few generous spoons of the tomato salsa, add 2 or 3 pieces of steak and add a generous dollop of chilli mayo. Garnish and serve with lime wedges and a sprinkling of toasted cumin seeds.
For added crunch, garnish with some crispy shallots or toasted sesame seeds.
Replace the steak with slow-cooked pork, oily fleshed fish, or roasted eggplants.
For a less spicy version, use the recipe for avo-mayo