Mexican Steak with Sautéed Vegetables

My take on a Mexican Classic!

Ingredients: 2 tbsp cumin seeds, 3 chillis (cut in half lengthways and deseeded), 3 garlic cloves, juice of 2 limes, 2 tbsp olive oil, 1 handful of fresh coriander, 4 ribeye steaks, roughly 250g each, salt & pepper, gluten-free corn tacos

For the Mexican Steak 

Ingredients: 2 tbsp cumin seeds, 3 chillis (cut in half lengthways and deseeded), 3 garlic cloves, juice of 2 limes, 2 tbsp olive oil, 1 handful of fresh coriander, 4 ribeye steaks, roughly 250g each, salt & pepper

Preparation time 20 minutes, 24 hours to marinate, cooking time 10 minutes.

1 – Toast the cumin seeds over a medium heat until they start to blacken (roughly 5 minutes)

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Steak Marinade

2 – Put the toasted cumin seeds into a liquidiser with the chillis, garlic, lime juice, salt, peppet, olive oil and coriander. Turn it on until the mixture is smooth.

3 – Score each of the steaks on both sides and put into a bowl. Add the mixture and refirigerate for 24 hours.

4 – Preheat your grill to a medium heat and when ready place the steaks 4 inches beneath the grill. Turn every 2 minutes for 10 minutes for a medium rare steak.

For the Sautéed Vegetables

Ingredients: 1 tbsp olive oil, 200g new potatoes, 1 chilli, 1 courgette, ½ a red onion, 1 handful of coriander (chopped), 2 garlic cloves (thinly sliced), salt & pepper to taste

Preparation time 5 minutes, cooking time 15 minutes.

1 – Peel, chop and boil the potatoes, remove from the pan and leave to one side.

2 – Dice the onio, chop the chilli and sauté with the garlic over a medium heat for 5 minutes.

3 – Dice the courgette and add this and the potatoes to the pan.

4 – Sauté the mixture until the courgette is tender, then add the coriander and corn.

5 – Add salt and pepper to taste and sauté for a further 5 minutes.

6 – To finish, put two corn tortillas onto a microwaveable plate, cover with a sheet of kitchen towel and microwave on full power for 30 seconds.  Feel free to add the salsa and chipotle sauce from your starters to the tacos if you have any left!

Mexican Steak with Sautéed Vegetables

 

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