When a busy weeknight calls for something hearty yet comforting, these rump steak and cheesy enchiladas deliver in all the right ways.
Tender strips of seared rump steak are tucked into soft tortillas, layered with a rich tomato-based sauce and finished with a generous blanket of melted cheese. The result is a bubbling, golden bake that’s packed with savoury flavour and just the right amount of indulgence.
Serve straight from the oven with a fresh squeeze of lime, creamy avocado or a dollop of sour cream for an easy midweek meal that feels a little more special than the usual dinner routine.
Rump steak and cheesy enchiladas
Ingredients
ENCHILADAS
- 30ml (2 tbsp) olive oil
- 600g rump steaks, sliced intothin 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
Instructions
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. 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.
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.
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. 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.
ALSO SEE: MEXICAN CHOCOLATE CHILLI RUMP
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
