Recipe: Rump steak and cheesy enchiladas

Ingredients

Enchiladas
30ml (2 tbsp) olive oil
600g rump steaks, sliced in to thin strips
15ml (1 tbsp) butter
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
1 red chilli, finely chopped
3 sprigs fresh rosemary (leaves only, chopped) + extra sprigs, to garnish
60ml (4 tbsp) chutney
80ml (1/3 cup) barbecue sauce
Salt and freshly ground black pepper, to taste
5 soft, white flour tortillas
150g cheddar, grated
150g mozzarella, grated

Salsa
100g tinned black beans, drained and rinsed
150g exotic tomatoes, cubed
10ml (2 tsp) olive oil
1 small red onion, peeled and finely chopped
1 red chilli, finely chopped
1 handful coriander leaves, chopped
10ml (2 tsp) white wine vinegar

Method

1. Preheat the oven grill to high. Place a large frying pan with 15ml (1 tbsp) olive oil over medium-high heat and fry the rump, 5 minutes. Remove the meat from the pan and transfer it to a bowl.

2. Put the remaining olive oil and butter in the same pan, and fry the onion, 10 minutes or until soft and translucent. Return the meat to the pan, mix through, and add the garlic, chilli and rosemary leaves. Fry, 2 minutes, then remove from the stove, add the chutney and barbecue sauce, and season to taste.

3. For the salsa, fry the beans in a pan over medium-high heat until dry and slightly crispy, about 5 minutes. Remove from stove and allow to cool completely. Transfer to a medium-sized bowl, add the remaining salsa ingredients and mix through. Season to taste.

4. Divide the beef mixture among the tortillas, scatter 4 tablespoonfuls each of grated cheddar and mozzarella into every tortilla and roll them up to form long tubes. Pack the tortillas together tightly in an ovenproof dish.

5. Sprinkle over the remaining grated cheese. Place under the grill, 5 minutes, until the cheese has melted. Serve garnished with extra rosemary sprigs and the salsa alongside.

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