Mexican Steak Fiesta with Garlic Capsicum Sauce
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Mexican Steak Fiesta with Garlic Capsicum Sauce

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Mexican food is fun, vibrant and tasty – and it’s 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.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 4 Quality Mark beef sirloin steaks, trimmed
  • Salt and freshly ground pepper for seasoning


  • 1 tablespoon oil
  • 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
  • 1½ cups chopped roasted marinated capsicum

To serve

  • 3-4 fresh corn cobs
  • 2-3 cups white rice, cooked
  • ¼ cup finely chopped, fresh coriander
  • Guacamole, sour cream, extra chopped fresh coriander



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.


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.

Watch the Video

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 359g
Energy kJ (kcal) 1927 (460)
Protein (g) 35.0
Fat (g) 17.0
Saturated (g)
Carbohydrate (g) 40.6
Sugars (g)
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

As a source of vitamin B12, zinc and iron, this dish contributes to improved energy levels and a healthy immune system.
  • For maximum tenderness, avoid over-cooking steaks and ensure they are well rested before slicing and serving.
  • How long you cook the steaks for depends on how thick they are – there are no hard and fast rules. Touch the steaks with your finger – if they are very soft, they are still rare. The firmer they get, the more cooked they are.
  • Jars of roasted capsicums (or red peppers) are available at your supermarket. If you prefer to make your own, place fresh capsicums under a hot grill until blackened all over. Place in a plastic bag for 10 minutes, then peel off the skin and discard, and chop the flesh.
  • If you don’t have a food processor, you can chop everything extra finely and mash together once cooked.
  • Try adding some chopped jalapeños to the rice for a spicy kick. 
  • You can use tinned or frozen corn kernels if corn isn’t in season. Give them a light fry in a pan with some garlic and oil.
  • Leftovers can be wrapped in tortillas for a tasty lunch the next day.

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