How to make maple glazed beef tacos

Maple glazed beef tacos

350g thin cut beef steaks
5ml cayenne pepper
15-30ml maple syrup or runny honey
Salt and freshly milled black pepper
15ml rapeseed or olive oil

For the Avocado and Beetroot Salsa

2 ripe avocados, halved, stoned, peeled and diced
½ red onion, peeled and thinly sliced
1 small red chilli, deseeded and finely chopped
4 small, cooked baby beetroots, peeled and finely diced
Juice of 2 limes
2 large handfuls fresh watercress leaves, roughly chopped
60ml freshly chopped coriander
8 regular taco trays or shells, warmed
Sour cream or low fat crème fraiche or greek yoghurt, to serve

To prepare the marinade; in a small bowl mix the cayenne pepper, maple syrup or honey, seasoning and oil. Brush the steaks with the cayenne mixture on both sides.

To prepare the avocado and beetroot salsa; in a small bowl mix all the salsa ingredients together (except the sour cream, crème fraiche or greek yoghurt). Season. Spoon the salsa into the taco trays or shells.

Cook the steaks in a preheated nonstick griddle pan on under a preheated moderate grill for 2-3 minutes on each side. Cut into strips and position on top of the salsa. Serve the beef tacos with the sour cream or crème fraîche.

Tips: If preferred, use Tortilla wraps instead, roll up and cut into portions.

Recipe from Cheeky Beef (simplybeefandlamb.co.uk)