Mexican Steak Taco Bowls with Avocado & Sour Cream

Prepare your ingredients: Sriracha sauce, sour cream, avocado (chopped), rump steak (sliced), red capsicum (julienned), Worcestershire sauce, Mexican spice mix, garlic (finely chopped), flour tortillas, brown sugar, olive oil, limes (juiced), red onion (finely chopped), tomatoes (finely chopped), fresh coriander.

Marinate the steak slices in a mixture of Worcestershire sauce, Mexican spice mix, and juice from 1/2 lime per person. Set aside for at least 15 minutes to enhance the flavor.

Preheat the oven to 175 degrees. To form taco bowls, lightly brush both sides of the flour tortillas with olive oil, then drape them over the oven rack or use oven-safe bowls to support their shape, creating a bowl-like form. Bake for 5-7 minutes until crisp. Remove and set aside to cool.

While tortillas bake, heat 2 tablespoons of olive oil in a pan over medium-high heat. Add marinated steak and cook to preferred doneness, about 2-3 minutes per side for medium-rare. Remove steak from pan and let it rest.

In the same pan, add the red onion, garlic, and red capsicum. Sauté for 5 minutes or until softened. This uses the flavors left from the steak to enrich the vegetables.

Create a quick salsa by mixing the chopped tomatoes with a bit of lime juice, salt, and fresh coriander. Adjust seasoning to taste.

Assemble the taco bowls by placing a crispy tortilla bowl on each plate. Fill each with a layer of the sautéed vegetables, then add slices of steak on top. Garnish with chopped avocado, a dollop of sour cream, and drizzle with Sriracha sauce according to taste.

Finish each bowl with a sprinkle of fresh coriander and a pinch of brown sugar over the steak for a balance of freshness and sweetness. Serve immediately with additional lime wedges on the side.