Rick Stein served up char-grilled beef tacos on today’s episode of Sunday Brunch.

The ingredients are: 900g rump of beef, very thinly sliced by your butcher into about 12 slices, Salt, 15 large salad onions, trimmed and halved lengthways or 30 whole spring onions, Olive or corn oil, for brushing, 16–24 x 15cm corn tortillas, Guacamole, Roasted red tomato and chilli salsa.

For the roasted red tomato and chilli salsa: 4 ripe plum tomatoes, 2 cloves garlic, skin on, 1 whole red jalapeño or serrano chilli, or any fat red super market chilli, 1/4 tsp salt, 1 small onion, finely chopped, Juice of 1 lime (to taste) and Small handful of coriander, freshly chopped.

For the roasted red tomato and chilli salsa: 4 ripe plum tomatoes, 2 cloves garlic, skin on, 1 whole red jalapeño or serrano chilli, or any fat red super market chilli, 1?4 tsp salt, 1 small onion, finely chopped, Juice of 1 lime (to taste) and Small handful of coriander, freshly chopped.

The recipe is taken from Rick’s ne book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.