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Mexican Beef
Ingredients
Beef steaks (sirloin, scotch, rump, barbecue steak, etc)
For the marinade or baste
1 Tbsp oil
Grated rind and juice of 1 lime (or lemon)
1 garlic clove, peeled and crushed
Salt and pepper to taste
For the chilli tomatoes
4 tomatoes, cored and finely chopped
1 small red onion, peeled and finely chopped
1-2 tsp sweet chilli sauce
Dash of Tabasco (optional)
1 green capsicum, seeded and finely chopped
Grated rind and juice of 1 lemon
2 Tbsp fresh marjoram, oregano or basil (or 1/2 tsp dried)
Salt and pepper to taste
Method
Combine all marinade ingredients in a shallow dish. Marinate steaks for 1-2 hours in a cool place (especially if using rump or tenderised barbecue steak) or use the marinade as a baste during cooking. To make the chilli tomatoes, combine all the ingredients raw, and refrigerate, covered, until required. Remove steaks from the marinade, pat dry and grill the meat on a lightly oiled moderately hot barbecue for 3-5 minutes per side or until cooked to your liking, basting with any leftover marinade.
Remove from heat and set aside in a warm place, covered, for 2 minutes before serving with the chilli tomatoes.
Serves 4 |
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