Add a Latin American twist to your rump or bavette with this easy Mexican steak recipe. The marinade is packed with bright citrus flavour along with some extra zing from the tequila! This recipe is easy to prepare and cook. The quantities below are for two people but its easy to scale up if needed.
Bavette and Rump steak from Morley Butchers
Morley Butchers source the very best Scotch Beef PGI. We look for meat that is well marbled and matured on the bone for between 21 and 28 days for extra flavour. This produces a succulent, full flavoured product.
Rump steak is a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as tender. However many say that it has a far superior flavour than sirloin or fillet. Bavette or flank steaks take on marinades very well are often used in Mexican dishes, as they can take on punchy flavours such as lime and chilli and are well suited to barbecuing. You can find out more about bavette, flank and onglet steaks here >>
Ingredients For Mexican Steak Recipe
2 200g Scotch Beef PGI Bavette or Rump Steaks From Morley Butchers
1 tbsp olive oil
Salt and freshly ground pepper
Zest and juice of 1 lime
50ml extra virgin olive oil
1 tsp sea salt flakes
4 cloves garlic, peeled and roughly smashed
30g fresh coriander, finely chopped including the stems
50ml tequila (optional)
Cooking Method For Steak With Tequila And Lime
In a large bowl, combine all the marinade ingredients and set to one side don’t chill it as your steak will be too cold when you want to serve it.
Pre-heat a griddle pan or a frying pan until it is piping hot.
Rub each steak with olive oil and season well with salt and pepper on each side.
For a medium cooked steak, cook each steak for four minutes on either side Remember that thin steaks will cook more rapidly than a thicker ones. so cook for a shorter time.
Once the steaks are cooked place them in the marinade allowing the steaks to rest.
Turn the steaks over after a few minutes in the marinade to ensure the moisture is evenly distributed throughout. Marinate for another five minutes.
Remove the steak from the marinade and slice them.
Serve with tortillas, salsa, guacamole, and chargrilled sweetcorn.
You can order the ingredients for this recipe here>> and collect from our shop.
This recipe and image is from the Scotch Kitchen pay them a visit for more meaty recipes.