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How to make Mexican steak with charred capsicum salsa

Yield = 4
Prep time: 0:15
Cook time: 0:11
Total time: 0:26

Ingredients

  • 3 teaspoons Mexican chilli powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1/4 cup (60ml) olive oil
  • 4 (200g each) Coles Australian beef scotch fillet steaks
  • 2 x 250g pkts Coles Brand brown rice & quinoa ready in 90 seconds
  • 1 Coles Fresh tri colour capsicum 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

Method

  • Step 1 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.
  • Step 2 Meanwhile, cook rice mix following packet directions.
  • Step 3 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.
  • Step 4 Divide rice and beef among serving plates. Top with capsicum salsa. Serve with lime wedges.