Mexican steak with charred capsicum salsa

Mexican steak with charred capsicum salsa

Ingredients (4 servings)

3 teaspoons chilli powder

2 teaspoons garlic powder

1 teaspoon dried oregano

¼ cup (60ml) olive oil

4 (200g each) beef scotch fillet steaks

250g brown rice

1 tri colour Capsicum (Bell pepper) pack ± 500g, seeded, cut into thin strips

1 red onion, cut into wedges

2 tablespoons lime juice

2 tablespoons oregano leaves

Lime wedges, to serve


Combine chilli powder, garlic powder, dried oregano and 2 tablespoons oil in a medium bowl. Add beef. Turn to coat. Season with salt and pepper. Heat a large frying pan over medium heat. Cook beef for 3 mins each side or until cooked to your liking. Transfer to a plate. Rest, covered with foil, for 5 mins.

Meanwhile, cook rice. Place combined capsicums and onion in the frying pan over high heat. Cook for 5 mins or until charred. Stir in lime juice, oregano and remaining oil. Stir to combine. Season.

Divide rice and beef among serving plates. Top with capsicum salsa. Serve with lime wedges.

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