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.
Absolutely LOVE this recipe, the sauce is full of flavour and everything is super easy. I’ve now made this twice and everybody raves about it!
Hi Chelsea! Can you tell me what you mean by “marinated” capsicum? Is this a store product or can I use roasted capsicum as a substitute? :)
Hi Alison, you can definitely roast your own if you like! You can buy jars of marinated capsicums at the supermarket as well in the pickle section, it’s totally up to you.