Mexican steak fiesta with garlic capsicum sauce

Preparation Time: 30 mins
Serves: 4
Cooking Time: 20 mins
Ready Time: 50 mins
Cooking Method: Searing
Difficulty: easy

Ingredients

4 Beef Sirloin Steaks
Salt and pepper

FOR SEASONING

Marinade
1 Tbsp oil
2 tsp paprika
1/4 tsp chilli powder
1 tsp dried oregano

Capsicum Sauce
1/2 onion, chopped
2 garlic cloves, roughly chopped
1 tsp ground cumin
1 ½ cups roasted marinated capsicum, sliced

TO SERVE
2-3 corn cobs
1 cup Jasmine rice, cooked according to packet instructions
Small handful fresh coriander leaves
Guacamole
Sour cream

Method

FOR THE 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).

FOR THE 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.

TO COOK THE STEAK
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.

Recipe from recipes.co.nz