What you'll need:
- 2 medium sirloin or rump steaks
- 1 tsp chipotle paste
- 2 tsp sunflower oil
- 2 whole roasted red peppers from a jar, quartered
- 1 ripe avocado, stoned and diced
- Small handful of coriander leaves
- 1 lime, cut into wedges
- Dollop of soured cream
- Smoked paprika
Time: 20 minutes
Put your steaks on a plate, and rub them all over with the oil, chipotle paste, and plenty of freshly ground black pepper. Make sure they are at room temperature before you cook them.
Heat your griddle until it’s banging hot, and season the steaks liberally with sea salt. Chuck the pepper quarters into the pan first, followed by the steaks. Fry them without moving them (if possible) for 2 minutes on each side, or until done to your liking, and until the peppers are charred. Lift them out of the pan, and allow to rest for at least 5 minutes on a plate.
Serve the steaks sliced, over a bed of refried beans and chopped tomatoes. Top with avocado, a squeeze of lime juice, the scattered coriander, the soured cream and a sprinkling of smoked paprika.
This banging Tex Mex Steak recipe will go brilliantly with the superb Aussie Shiraz, the Spinifex 'Miette' Shiraz 2015.This pairing is going to work like a dream!
There you have it -- an easy recipe for Tex Mex Steak!
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