Step 1

Slice the beef rump into 0.5 cm strips. Peel and crush the garlic. In a medium bowl, add the beef rump, garlic, Mediterranean spice blend, salt (use suggested amount), balsamic vinegar and a drizzle of olive oil. Toss to coat the beef and set aside to marinate.

Step 2

Pick the parsley leaves and finely chop. Zest the lemon and then slice into wedges. Finely chop the cos lettuce. Finely slice the Roma tomato. Dice the cucumber.

Step 3

In a small bowl, combine the Greek yoghurt, parsley, lemon zest and a drizzle of olive oil. Squeeze in the juice from a lemon wedge (about 1 tbs) and mix well. TIP: Add as little or as much lemon zest and juice as you like depending on your taste preference!

Step 4

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/3 of the beef strips and cook for 1-2 minutes, or until cooked through. Transfer to a medium bowl and cover to keep warm. Repeat with the remaining beef strips. TIP: Cooking the beef in batches stops the pan from overcrowding and prevents the meat from stewing.

Step 5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds, or until warmed through.

Step 6

Divide the mini tortillas between plates and top with the lettuce, tomato, cucumber and the Mediterranean beef strips. Drizzle with the zesty sauce.