Mexican Steak Fiesta with Garlic Capsicum Sauce
Mexican food is fun, vibrant and tasty and its easy to create a great Mexican-style meal at home. Have as many accompaniments on the table as possible such as sour cream, guacamole, chilli sauce, fresh herbs the more colours the better. This is great with any fast-frying steak cut.
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IngredientsBeef
Marinade
Capsicum sauce
To serve
|
Method |
Energy kJ (kcal) | 1927 (460) |
Protein (g) | 35.0 |
Fat (g) | 17.0 |
Saturated (g)
|
6.1 |
Carbohydrate (g) | 40.6 |
Sugars (g)
|
5.1 |
Sodium (mg) | 333 |
Iron (mg) | 4.4 |
Zinc (mg) | 7.5 |
Vitamin B12 (ug) | 2.8 |
Vitamin D (ug) | 0.02 |
Selenium (ug) | 4.4 |
Marinade
Mix the oil, paprika, chilli and oregano together in a bowl. Rub over both sides of the steak and 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. Purée the mixture in a food processor or with a stick wand until slightly chunky. Taste and season, as required, set aside and keep warm. Cook the corn cobs in plenty of boiling water until just tender. Drain and set aside.
Beef
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 corn with a little oil and fry quickly. 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 and rice and pour the capsicum sauce over the top. Serve with dollops of sour cream and guacamole, with extra chopped coriander and a seasonal salad.
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