Ingredients (4 servings):
- 3 teaspoons chilli powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- ¼ cup (60ml) olive oil
- 4 (200g each) beef scotch fillet steaks
- 250g brown rice
- 1 tri colour Capsicum (Bell pepper) pack ± 500g, seeded, cut into thin strips
- 1 red onion, cut into wedges
- 2 tablespoons lime juice
- 2 tablespoons oregano leaves
- Lime wedges, to serve
Method:
- Combine chilli powder, garlic powder, dried oregano and 2 tablespoons oil in a medium bowl.
- Add beef. Turn to coat. Season with salt and pepper.
- Heat a large frying pan over medium heat. Cook beef for 3 mins each side or until cooked to your liking.
- Transfer to a plate. Rest, covered with foil, for 5 mins.
- Meanwhile, cook rice.
- Place combined capsicums and onion in the frying pan over high heat. Cook for 5 mins or until charred.
- Stir in lime juice, oregano and remaining oil. Stir to combine. Season.
- Divide rice and beef among serving plates. Top with capsicum salsa.
- Serve with lime wedges.