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Mexican Spiced Steak with Sweet Pepper Salsa. Use it for tacos and grilled pizza too!

Mexican Spiced Steak with Sweet Pepper Salsa

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 Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Author Barry C. Parsons


For the dry rub

  • 1 tsp cumin
  • ½ tsp cinnamon
  • pinch ground cloves
  • 1 tsp ground dry oregano (use Mexican if you have it)
  • 1 tbsp chili powder
  • ½ tsp ground coriander seed
  • 1 tsp coarsely ground black pepper

For the Sweet Pepper Salsa

  • 3 small tomatoes diced
  • 2 or 3 small sweet bell peppers diced small (red, yellow or orange or a combination)
  • 1 small red onion diced small
  • 2 cloves minced garlic
  • 2 tbsp chopped fresh oregano (Mexican oregano if available.)
  • 2 tbsp chopped chives
  • juice and zest of one lemon
  • ½ tsp kosher salt
  • 1 tbsp brown sugar
  • the remaining spice mix used to season the steaks


  1. 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.
  2. 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

  1. Toss together well. Let the salsa sit in the fridge for an hour or two if time permits, tossing it together occasionally.