Mexican steak pockets

ingredients

• Mexican steak pockets

  • 500 gram frozen oven bake french fries
  • 2 teaspoon cajun seasoning
  • 2 teaspoon ground cumin
  • 1 teaspoon mild paprika
  • 500 gram budget beef rump steaks, trimmed
  • 1 tablespoon vegetable or olive oil
  • 2 large tomatoes, chopped
  • 2 tablespoon chopped coriander
  • 1/2 large avocado, mashed
  • 4 small pita pockets
  • 75 gram baby rocket leaves
  • sour cream, to serve

method

• Mexican steak pockets

  • 1

    Preheat oven to 230°C (210°C fan-forced). Place french fries, in a single layer, on a large baking tray. Sprinkle with cajun seasoning; toss to coat lightly. Bake as packet directs or until golden and crisp.

  • 2

    Meanwhile, combine cumin and paprika in a small bowl. Sprinkle beef with spice mix. Heat oil in a large frying pan over high heat. Add beef; cook for 3 minutes each side for medium or until cooked to your liking. Remove from pan. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.

  • 3

    Combine tomato and coriander in a small bowl. Spread avocado inside pita pockets; fill with rocket, beef and tomato mixture. Serve with sour cream and fries.

notes

Replace cajun seasoning with taco seasoning. You can use topside or round steak, or chicken thigh fillets.