Mexican Steak Fiesta with Garlic Capsicum Sauce

Dress up your favourite steaks in Mexican style. Smoked paprika and chilli flavour infused steaks already have the wonderful Mexican feel and the tasty red capsicum sauce completes the fiesta.

Ingredients

Beef

4 Quality Mark beef sirloin steaks, trimmed
Salt and freshly ground pepper for seasoning

Marinade

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

Method

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.