Mexican food is fun, vibrant and tasty – and it’s easy to create a great Mexican-style meal at home without needing a store bought kit! I love having as many extra garnishes as I can on the table; sour cream, guacamole, chilli sauce, fresh herbs – the more colours the better! Just use your imagination. This dish is a great way to use a less expensive cut of meat, and it’s healthy as well.
500g Quality Mark sirloin steaks, trimmed of fat (or use rump)
Sea salt and freshly ground pepper
1 tablespoon neutral oil (such as rice bran or canola)
2 teaspoons mild smoked paprika
¼ teaspoon chilli powder (optional)
1 teaspoon dried oregano
Capsicum sauce
½ onion, chopped
2 cloves garlic, roughly chopped
1 teaspoon ground cumin
1 ½ cups chopped roasted marinated capsicum
To serve
3-4 fresh corn cobs, cooked
2-3 cups white rice, cooked
¼ cup fresh coriander, finely chopped
Guacamole, sour cream, extra chopped fresh coriander
Marinade: Mix the oil, paprika, chilli and oregano together in a bowl. Rub over both sides of the steak and leave for leave for 30 minutes or cover and refrigerate overnight for the flavours to infuse.
Capsicum sauce: Heat 1 tablespoon of oil in a pan over medium heat. Add the onion, garlic and cumin and sauté for 5 minutes until the onion is soft. Add the roasted capsicum and cook for a further 5 minutes. Puree the mixture in a food processor or with a stick wand until still slightly chunky. Taste and season, set aside and keep warm.
Preheat an oiled BBQ grill or a frying pan until very hot. Season the steaks and cook for a few minutes each side, turning once until medium-rare or cooked to your liking. Set the steaks aside to rest for 7-8 minutes.
Wipe the grill or pan clean with paper towels and leave at high heat. Rub the cooked corn with a little oil and grill until lightly charred. Cut the kernels off the cob and mix with the rice and chopped coriander. Season.
To serve: Place the sliced steaks over a bed of the corn rice and pour the capsicum sauce over top. Serve with dollops of sour cream, guacamole, extra chopped corianderand a seasonal salad.