Directions

BBQ Method

1. Preheat BBQ to high with a direct heat zone.

   

2. Pat steak dry and rub with olive oil.

3. Season generously on both sides with Texas Red.

4. Grill over direct heat for 3–4 minutes per side for medium-rare.

5. Rest for 5–10 minutes before slicing thinly against the grain.

6. Meanwhile, cook peppers and onions in a cast iron pan on the grill until softened and lightly charred.

7. Squeeze over lime juice and combine with sliced steak.

Stovetop Method

1. Heat a heavy frying pan until very hot.

2. Cook steak 3–4 minutes per side.

3. Rest before slicing.

4. Cook peppers and onions in the same pan until softened and slightly caramelised.

5. Combine and finish with lime juice.

What to Look For at the Finish

1. The steak should have a deep brown crust while remaining pink and juicy in the centre. When sliced, it should be tender with visible juices but not bleeding heavily. The peppers should be soft with light charring, not watery.

Serving Suggestions

1. Serve immediately in warm tortillas with sour cream, salsa and guacamole. Add grated cheese or fresh chilli for extra kick. Pair with rice, grilled corn or a simple salad.