Beef and Veal: Beef and Veal Dishes: Mexican Salsa Steak

Char-grilled steak served with yellow pepper, red onion, tomato, cucumber, mustard and coriander salsa.

Author: Meat & Livestock Australia
Date: April 27, 2006

Suggestions: Serve with salsa and roasted potato wedges.

Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 18 mins

Ingredients:

2 tsp canola oil
1 small cucumber, chopped
1 large tomato, peeled and diced
1 small red salad onion, diced
1/2 yellow pepper, diced
4 Tbsp chopped coriander
1 tsp seeded mustard
4 serving portions lean beef steak (3.5 oz each)

Directions:

Combine ingredients to make salsa. Chill.

Brush steak with a little oil to stop surface drying out and sticking to cooking surface.

Cook on a hot barbecue plate or char-grill until well sealed (about 2 to 3 minutes each side for boneless cuts, 3 to 4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn.

For rare, remove immediately after sealing. For medium or well done, move to cooler part of barbecue or reduce heat to medium/low and continue cooking about 2 to 3 minutes each side for medium, 4 to 5 minutes each side for well done.

Test steak is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.

Variations:

Recommended Cuts:

Boneless Steak: Sirloin [New York cut], rib eye [Scotch fillet], rump [including eye, center cut and tip], fillet, round eye medallion, eye of silverside, blade, oyster blade or topside.
Bone-in Steak: Blade, T-bone, rib or sirloin [Porterhouse].

Serving suggestions and garnishes not included in recipe analysis.