Mexican Beef Vampiros | Crispy Cheesy Street Food

Cut the beef sirloin into thin strips or small bite-sized cubes. In a bowl, toss with 1 tablespoon of olive oil, the minced garlic, ground cumin, smoked paprika, a little salt and pepper, then let it sit for 10-15 minutes.

For the pico de gallo salsa, finely dice the vine tomatoes and red onion. Mix together in a small bowl with the chopped fresh coriander, a pinch of salt, and the freshly squeezed juice of half a lime.

Heat a pan until very hot with the remaining 1 tablespoon of olive oil. Add the marinated beef and sear quickly over high heat for 3-4 minutes until nicely browned, but still juicy on the inside. Transfer to a bowl and keep warm.