Step 1Preheat oven to 180°C. Place tortilla triangles on a baking tray lined with baking paper and spray with olive oil. Bake for 12–15 minutes, or until golden and crisp, turning halfway through cooking time.
Step 2Meanwhile, combine paprika, cumin and sugar. Rub the spice mixture evenly over both sides of the rump steaks and spray lightly with olive oil. Preheat a chargrill pan or barbecue hotplate to medium-high. Grill steaks for 2–3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.
Step 3Combine the cabbage, carrot, coriander and yoghurt in a large bowl. Divide the slaw between serving bowls. Top each with tortilla crisps, beef, tomatoes and a dollop of avocado. Add a lime wedge, to serve.