A great steak favourite with Mexican flavours. Steak is marinated in garlic, limes, chilli powder, cumin, soy sauce and sugar then cooked on a barbecue with sweet peppers and red oniosn. Sliced and served in warmflour tortillas. Serve with Mexican sides like guacamole and a tomato salsa.
Prep Time: 20 mins
Total Time: 35 mins
To prepare the marinade; mix all the ingredients together (except the peppers, onions and tortillas).
Transfer half the marinade into a double-lined plastic food bag. Add the beef, seal and marinate in the fridge for at least 2 hours, or if time allows overnight. Toss the vegetables in the remaining marinade, transfer to a second plastic food bag, seal and chill until required.
To prepare the pico de gallo; in a bowl mix all the ingredients together, cover and set aside.
Heat a non-stick griddle pan until hot. Cook the steak for 4-5 minutes on each side (for medium). Transfer to a large plate, cover with foil and leave to rest for 5-10 minutes. Warm the tortillas.
Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 minutes until the vegetables start to lightly char. Transfer to a large plate with any juices from the pan.
Slice the steak across the grain and serve with the peppers, tortillas, garnishes and the pico de gallo.
Images courtesy of AHDB. www.simplybeefandlamb.co.uk
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