Cooking guideline based on 3cm thick steak
- Rare: 4 minutes on each side
- Med-rare: 5 minutes on each side (recommended)
- Medium: 6 minutes on each side
- Well-done: Not recommended
Substitute rump steak with ribeye or sirloin steak
- Start by making the salsa. Heat a frying pan over a medium-high heat and dry roast the cinnamon and smoked paprika for a minute or two to release the flavours.
- Pour a glug of olive oil into the pan, stir in the chopped tomatoes, peaches, onions and green peppers and sauté for 5 minutes until vegetables are soft.
- Remove from the heat, squeeze in the lime juice and allow to cool.
- Lightly coat the rump in olive oil, rub the cumin powder into the steak and season well with salt.
- Grill the marinated rump in a smoking hot griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
- Leave the meat to rest for half its cooking time before slicing it into thin slivers.
- Generously fill half of the tortillas with smoky salsa, juicy steak and grated cheese and close with the remaining tortillas.
- Heat a medium to large frying pan over a high heat and brown each quesadilla for 1 to 2 minutes on each side until the cheese is melted and the tortillas are golden.
- Top with sour cream and fresh coriander. ¡Buen provecho!
- 500g rump
- 2 tsp ground cumin
- Freshly ground black pepper
- 250g mature cheddar cheese, grated
- Flour tortillas, pack of 6 to 8
- Sour cream, to serve
- Fresh coriander leaves, for garnish
Smoky peach salsa:
- 1/2 tsp Spanish smoked paprika
- 1/4 tsp ground cinnamon
- Olive oil
- 100g cherry tomatoes, quartered
- 1 peach, de-stoned and cubed
- 1 red onion, diced
- 1/2 green pepper, diced
- Juice of 1 lime
- Pickled jalapeño slices (optional)
Tips & Tricks
Add pickled jalapeño slices if you would like these quesadillas to be spicy.