Mexican Spiced Steak with Sweet Pepper Salsa - beautifully seasoned grilled steak with a balancing fresh sweet pepper salsa. A tasty change for steak night.
Course
Dinner
Cuisine
North American
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4Servings
AuthorBarry C. Parsons
Ingredients
For the dry rub
1tspcumin
½tspcinnamon
pinch ground cloves
1tspground dry oregano(use Mexican if you have it)
1tbspchili powder
½tspground coriander seed
1tspcoarsely ground black pepper
For the Sweet Pepper Salsa
3small tomatoes diced
2or 3 small sweet bell peppers diced small(red, yellow or orange or a combination)
1small red onion diced small
2clovesminced garlic
2tbspchopped fresh oregano(Mexican oregano if available.)
2tbspchopped chives
juice and zest of one lemon
½tspkosher salt
1tbspbrown sugar
the remaining spice mix used to season the steaks
Instructions
Lightly season the steaks with salt and use about half of the spice mix to rub onto both sides of the steaks. Cover with plastic wrap and let them and let them marinate in the fridge for a couple of hours or overnight.
Before grilling, take them out of the fridge to warm up for about a half hour. Grill to desired internal temperature. About 3½ minutes per side over high heat for a 1 inch thick steak for medium rare. Let the steak rest, covered in aluminum foil for 5 minutes before slicing thinly and serving with the sweet pepper salsa.
For the Sweet Pepper Salsa
Toss together well. Let the salsa sit in the fridge for an hour or two if time permits, tossing it together occasionally.