Santa's Sizzlin' Striploin Tortilla Bites! 🎅

Festive, juicy, rainbow-bright beef bites that vanish quicker than the Pav on Christmas Day!

Festive, fresh and full of colour - tiny tacos with big summer swagger!

For the Striploin:

• 500g Whole Striploin, cut into bite-sized cubes
• 1 tbsp Olive Oil
• 2 Garlic Cloves, crushed
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• Salt & Pepper, to taste

For the Salsa & Fillings:

• 1 cup Sweetcorn Kernels
• 2 Tomatoes, finely diced
• 1/4 Red Onion, finely diced
• 1 tbsp Olive Oil
• 1 tbsp Lime Juice
• 1 cup Red Cabbage, finely shredded
• Mini Tortillas, warmed
• Salt & Pepper, to taste
• Optional:
  Fresh Coriander, Lime Wedges

Method:

1. Prep the beef:
   In a bowl, toss the striploin with olive oil, garlic, paprika, cumin, salt and pepper. Let it rest for 10 minutes so it soaks up the flavour.
   
   
2. Make the salsa:
   In a separate bowl, combine sweetcorn, tomato, red onion, lime juice and olive oil. Season to taste and give it a quick mix. Set aside to let the flavours mingle.
   
   
3. Cook the beef:
   Heat a pan or barbie plate over high heat. Add the striploin strips in a single layer and cook for 1–2 minutes each side until nicely seared but still tender. Remove from heat.
   
   
4. Warm the tortillas:
   Lightly toast mini tortillas in a dry pan or on the barbie for 20–30 seconds each side until soft and warm.
   
   
5. Assemble the mini tortillas:
   Add a small handful of shredded red cabbage, a spoonful of sweetcorn-tomato salsa, and a few sizzling strips of steak. Top with coriander and an extra squeeze of lime if you like.
   
   
6. Serve:
   Lay them out on a platter and watch them disappear—these festive mini tacos go quick!

They’re best served hot - and they’ll disappear fast!

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