Monkeygland rump chunks and cabbage tostadas recipe | TASTE

Ingredients

• 400 g rump steak
• Sunflower oil, for rubbing
• Sea salt and freshly ground pepper, to taste
• For the monkeygland sauce:
• 3 garlic cloves, finely chopped
• 1 onion, finely chopped
• 1 T sunflower oil
• 1⁄2 cup water
• 1 x 400 g can Italian whole tomatoes
• 1⁄2 cup tomato sauce
• 1⁄2 cup chutney
• 6 T sugar
• 3 T red wine vinegar
• 1 t chipotle Tabasco
• For the tostadas:
• 4 white flour wraps, toasted
• 1⁄2 red cabbage, finely sliced
• 3 Woolworths supersweet sweetcorn, cobs charred and cut off the cob
• 1⁄4 cup red wine vinegar
• 2 t parsley, roughly chopped
• 3 T olive oil
• 1 lemon, zested