Mexican-style Steak Recipe

This Mexican-style steak is a tender and flavorful recipe, which is made with chipotle chilli and fresh coriander. It’s a restaurant-quality dish, ready in about 55 minutes.

Mexican-style Steak Ingredients

A vibrant mix of sauces and sides for a spectacular steak dinner.

For the Steak & Potatoes:

• 1 x 3cm thick sirloin steak (300g)
• 1 Maris Piper potato (300g)
• 3 fresh green chillies
• Olive oil
• Sea salt and freshly ground black pepper

For the Salsa:

• ½ a bunch of fresh coriander (15g)
• ½ a bunch of fresh mint (15g)
• ½ a clove of garlic
• 1 fresh red chilli
• 2 spring onions
• 1 ripe tomato on the vine
• Extra virgin olive oil
• 1 lime

For the Peanut Sauce:

• 50g unsalted peanuts
• 25g sesame seeds
• ½ teaspoon cumin seeds
• 1 clove of garlic
• 1 sprig of fresh thyme
• ½ teaspoon dried oregano
• ½ a dried smoked chipotle chilli
• 1 tablespoon tequila
• 1-2 limes
• ½ a fresh green chilli

How To Make Mexican-style Steak

A step-by-step guide to this impressive and flavorful meal.

1. Make the Salsa: Pick a few coriander leaves for garnish, then finely chop the rest (stalks and all) along with the mint leaves, garlic, red chilli, spring onions, and tomato. In a serving bowl, whisk together the juice of 1 lime, a generous drizzle of extra virgin olive oil, salt, and pepper. Add the chopped ingredients and toss to combine. Set aside.
2. Make the Peanut Sauce: In a dry frying pan over a medium heat, toast the peanuts, sesame seeds, and cumin seeds until fragrant. Add the sliced garlic, thyme, oregano, and the torn chipotle chilli, and toast for a few more minutes until lightly golden. Tip the mixture into a blender, just cover with water, and add the tequila, the juice of 1 lime, and the fresh green chilli. Blend until super-smooth, adding a splash more water if needed. Season to taste.
3. Cook the Potatoes: Preheat the oven to 180°C/350°F/gas 4. Trim the fat from the steak and finely slice it. Render the fat in a cold non-stick frying pan over a medium heat until golden. Remove the crispy bits. Slice the potato with a crinkle-cut knife and add the slices and whole green chillies to the hot fat. Cook for 7-8 minutes per side until golden and crispy. Transfer to a plate and keep warm in the oven.
4. Cook the Steak: Season the steak generously with salt and pepper. Place it into the same hot pan used for the potatoes. Cook, turning every minute, for about 7 minutes for medium-rare, or until cooked to your liking. Remove the steak from the pan and let it rest for a few minutes before slicing it 1cm thick.
5. Assemble and Serve: Spread some of the peanut sauce on a serving platter. Arrange the sliced steak on top. Drizzle with any resting juices and add a few dollops of the fresh salsa. Garnish with the reserved coriander leaves and serve immediately with the crispy potatoes.

Recipe Tips

For a perfect, restaurant-quality steak dinner.

• How to cook the perfect steak? For a great sear, make sure your steak is at room temperature before it hits the hot pan. Don’t move it around too much in the first couple of minutes to allow a good crust to form. Most importantly, always let the steak rest for at least 5 minutes before slicing to allow the juices to redistribute.
• Can I make the sauces ahead of time? Yes, both the salsa and the peanut sauce can be made a day in advance. Store them in separate airtight containers in the refrigerator. The salsa is best served fresh but will hold, while the peanut sauce may need a splash of water to loosen it up when you’re ready to serve.
• What if I can’t find chipotle chilli? A dried smoked chipotle chilli adds a deep, smoky heat. If you can’t find one, you can substitute it with 1/2 teaspoon of smoked paprika and a small pinch of cayenne pepper in the peanut sauce.
• How do I get the crispiest potatoes? Using the rendered beef fat from the steak trimming is the secret to incredibly flavorful and crispy potatoes. Also, ensure you don’t overcrowd the pan, which would cause the potatoes to steam instead of fry.

What To Serve With Mexican-style Steak

Classic accompaniments to round out your meal.

While this dish is a complete meal with the potatoes, it also pairs beautifully with:

• Warm corn tortillas for making mini tacos
• A simple side of black beans and cilantro-lime rice
• A fresh avocado salad with a squeeze of lime
• A cold Mexican beer or a classic margarita

How To Store Mexican-style Steak

Keeping your leftovers delicious.

• Refrigerate: Store leftover steak, potatoes, and sauces in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: For the best results, reheat the steak slices and potatoes in a lightly oiled skillet over medium heat until warmed through. The peanut sauce can be gently rewarmed, and the salsa is best served cold or at room temperature.

Mexican-style Steak Nutrition Facts

An estimated guide per serving.

• Calories: 750 kcal
• Carbohydrates: 35 g
• Protein: 45 g
• Fat: 50 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Johnny Vegas’ Fillet Steak Flambé Recipe
• Warwick Davis’ Steak & Stilton Pie Recipe
• Quick Steak Stir-fry Recipe