Recipe: Mexican Beef

A zesty summer dish for the bbq. Marinate if you are using barbecue or rump steak, baste if you are using prime cuts. Yummy and zingy!

Serves 4


  • 160g Quality Mark beef steaks (sirloin, scotch, rump, barbecue steak, etc)

For the Marinade or Baste

  • 1 Tbsp oil
  •  Grated rind and juice of 1 lime (or lemon)
  •  1 garlic clove, peeled and crushed
  •  Salt and pepper to taste
  •  30ml tequila (optional)

For the Chilli Tomatoes

  •  4 tomatoes, cored and finely chopped
  •  1 small red onion, peeled and finely chopped
  •  1-2 tsp sweet chilli sauce
  •  Dash of Tabasco (optional)
  •  1 green capsicum, seeded and finely chopped
  •  Grated rind and juice of 1 lemon
  •  2 Tbsp fresh marjoram, oregano or basil (or 1/2 tsp dried)
  •  15ml tequila (optional)
  •  Salt and pepper to taste


Combine all marinade ingredients in a shallow dish. Marinate steaks for 1-2 hours in a cool place (especially if using rump or tenderised barbecue steak) or use the marinade as a baste during cooking. To make the chilli tomatoes, combine all the ingredients raw, and refrigerate, covered, until required. Remove steaks from the marinade, pat dry and grill the meat on a lightly oiled moderately hot barbecue for 3-5 minutes per side or until cooked to your liking, basting with any leftover marinade.

Remove from heat and set aside in a warm place, covered, for 2 minutes before serving with the chilli tomatoes.

Thanks to NZ Beef and Lamb for this recipe