Tequila and Lime Marinated Steak Recipe

Cooking with alcohol is one of the best ways to bring out the flavours of your food, without going too over-the-top.

One of our favourite ways to infuse a classic steak dish is with a splash of tequila; which smells and tastes absolutely delicious. If you want to know exactly how to make this dish at home, then just keep reading!

RELATED: How To Throw A Party, Tequila Style

Serves 4


2 tbsp tequila

1 tbsp soy sauce

1 jalapeno

1 tbsp Worcestershire sauce

2 green onions (sliced)

2 garlic cloves

1 tbsp brown sugar

1 tsp ground black pepper

1 1/2 pounds steak

1/2 teaspoon salt

1 lime (sliced in wedges)


  1. Combine the tequila, Worcestershire sauce, soy sauce, green onion, garlic onions, brown sugar, jalapeno, and black pepper into a re-sealable bag. Add the steak, then let it marinade in the fridge overnight.
  2. Sprinkle both sides with salt and pepper, then cook on a hot grill for 3-4 minutes on each side.
  3. Once the steak is done, squeeze some more lime over the meat, and serve with fresh parsley.

Image and Recipe via Cooking Bride, Gaia Health Blog

February 2, 2015

Barbecued Rump Steak With Tomato Salsa

A perfect weekend or Friday night meal while sitting around watching the football (or the fireplace) and indulging in other warm activities.

Serves 4


4 small- to medium-sized rump steaks

Olive oil spray

Salt and pepper


3 small Roma tomatoes

2 garlic cloves, finely chopped

1/2 onion, finely chopped

1/4 cup coriander, chopped

1/4 cup parsley, chopped

2 tbsp red wine vinegar


  1. Spray each steak lightly with oil and season with salt and pepper.
  2. Cook steaks on a hot barbecue for 2-3 minutes on each side for medium-rare. Turns the steaks over once only.
  3. Remove from the heat, cover loosely with foil and allow to rest for 2-4 minutes.
  4. While the are resting combine salsa ingredients. Serve alongside steaks.

Courtesy of The Healthy Mummy

July 6, 2014

Cajun Chargrilled Steak Recipe

We’re always looking for new easy dinner ideas using beef, and this Cajun chargrilled beef rump steak, with grilled corn, sweet potato wedges and red cabbage slaw, is the perfect late summer meal to enjoy with friends.

Serves: 4 (plus leftovers)

Preparation time: 15 minutes. Cooking time: 40 minutes

6 x 150g beef rump steaks, trimmed of fat
3 sweet potatoes, peeled and cut into wedges 3 tbsp olive oil
11⁄2 tbsp (or to taste) Cajun seasoning
3 corn cobs, cleaned and halved
1⁄4 red cabbage, finely sliced
1⁄2 bunch chives, cut into 5cm lengths
3 tsp white wine vinegar

1. Take the beef out of the fridge to allow it to come to room temperature.

2. Preheat the oven to 180oC. Toss the sweet potato wedges in 1 tbsp of the oil and spread on a lined baking tray. Cook for 40 minutes or until soft and coloured.

3. Rub the beef steaks with the cajun seasoning and cook on high on a barbecue or chargrill pan until cooked to your liking. Remove from the heat, cover loosely with foil and allow to rest for 10 minutes.

4. Brush the corn cobs with 1 tbsp of the oil and cook on a medium heat on a barbecue or chargrill pan for 10 minutes, turning regularly until evenly coloured.

5. Place the cabbage, chives, vinegar and the remaining oil in a large bowl and toss to combine. 6. Serve the beef steaks with grilled corn, sweet potato wedges and cabbage slaw.

* For a milder chilli hit, use less cajun seasoning or for no chilli, substitute with a steak seasoning blend.

What’s your favourite steak recipe?

February 24, 2014

Warm Red Curry Steak Salad

A fantastic salad for either lunch or dinner, packed with vegetables and aromatic Thai flavours. Serve with steamed jasmine rice.

Ingredients – serve 4

4 x 200g lamb rumps, fat trimmed

Cracked white pepper

600g Jap pumpkin, skin on, cut into 2cm thick wedges then into 6cm pieces

12 French shallots or baby onions, peeled

1 ½ tbsp olive oil

200g cherry tomatoes

1/2 tablespoon good-quality red curry paste

270ml can light coconut milk

1/2 tablespoon fish sauce

2 baby cos lettuces, leaves separated

Steamed jasmine rice, to serve


1. Preheat oven to 220C. Put the pumpkin and peeled shallots into a roasting dish and drizzle with ½ tablespoon olive oil. Roast for 20 minutes.

2. Brush the lamb rumps with the remaining oil and season with cracked white pepper. Heat a large non-stick pan over medium/high heat and brown the outside of the lamb rumps. Place into a baking tray and place in the oven. Roast for 15 minutes for medium, 20 minutes for well done.

3. Whilst the vegetables and lamb are cooking, heat a little of the thick coconut cream from the top of the can with the curry paste and cook in a pan over a medium heat until the oil starts to separate from the curry paste. Add the remaining coconut milk, fish sauce and sugar and cook over a high heat until the sauce reduces by a third and thickens slightly.

4. Remove the lamb rump from the oven, cover and allow to rest for 10 minutes before slicing. Add the cherry tomatoes to the roasting tray and cook in the oven for 10 minutes or until the skins start to shrink.

5. To serve, arrange the lettuce leaves on 4 serving plates, top with the roasted pumpkin, sliced lamb, shallots and tomatoes. Drizzle with the curry sauce. Accompany with steamed jasmine rice.

What’s your favourite summer salad recipe?

January 8, 2013

Rump Steak With Fresh Latin Salad

How good does this look? Juicy steaks cooked quickly on the BBQ served with a zingy Latin salad makes a healthy summer dinner idea that the whole family will love.

Ingredients – serves 4

4 x 200g rump steaks, fat trimmed

1 mango

¼ bunch coriander, chopped

1 red capsicum

½ avocado

1 red onion

250g cherry tomatoes, halved

400g can corn kernels

1 tbsp lemon juice

2 tbsp olive oil

1 tsp chilli flakes


200g light Greek yoghurt

Zest of 1 lime

½ tsp smoked paprika

1 tbsp chopped chives


1. Brush the steaks with olive oil and place them on a hot grill. Cook on one side until some moisture appears on the top, then turn and cook on the other side. Set aside to rest for 5 minutes and loosely cover with foil.

2. For the salad, dice mango and vegetables. Mix all together in a bowl and add corn and coriander. Season with lemon juice, olive oil, chilli flakes and pepper.

3. For the sauce, combine the yoghurt, zest of 1 lime, paprika, chives and pepper. Mix well and serve.

Tip: add any leftover mixed lettuce leaves to the salad.

What’s your favourite BBQ dish?

January 3, 2013