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Mexican roast beef with hot sauce and spicy kumara wedges
Mexican roast beef with hot sauce and spicy kumara wedges
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Spicy Mexican roast beef with hot sauce and crispy kumara wedges.
Ingredients:
  • 1 garlic clove, crushed
  • 2.50 gm smoked paprika (pimenton)
  • 1 tsp ground chipotle chilli (see notes)
  • Juice of 2 limes
  • 100ml tequila
  • 3.75 gm ground cumin
  • 125ml olive oil
  • 1kg beef eye fillet, trimmed
  • 1 red capsicum
  • 1 jalapeno
  • 165ml tomato sauce
  • 60ml orange juice
  • 48.80 gm Worcestershire sauce
  • 20.00 ml balsamic vinegar
  • 1 tsp chilli powder
  • Tomato salsa, to serve (see related recipe)
  • 60ml olive oil
  • 2.50 gm sweet paprika
  • 1 tsp garlic powder
  • 3 kumaras, cut into wedges
Instructions:
  • Mix together minced garlic, paprika, chipotle chili, freshly squeezed lime juice, tequila, 1 teaspoon of cumin, and 2 tablespoons of oil in a bowl. Add the beef and thoroughly coat with the marinade. Cover and refrigerate for 3 hours to allow the flavors to develop.
  • Allow the beef to come to room temperature and preheat the oven to 200°C. In a small bowl, mix together oil, paprika, and garlic powder for the wedges. Season the mixture, then brush it over the kumara. Bake on a baking tray for 25 minutes or until tender.
  • While the beef is draining, heat 2 tablespoons of oil in a large frypan over high heat. Cook the beef, turning occasionally, for 3-4 minutes until golden brown. Transfer the beef to a baking tray and roast in the oven for 15 minutes for rare or until desired doneness. Let it rest, loosely covered with foil, for 10 minutes before serving.
  • Prepare the grill by preheating it to high heat. Grill the capsicum and jalapeno, turning occasionally, until the skins are blackened and blistered, about 3-4 minutes. Transfer the grilled vegetables to a plastic bag or bowl covered with plastic wrap, allowing them to cool. Peel off the skins, remove the seeds, and cut the flesh into thick strips. Combine the roasted peppers with tomato sauce, orange juice, Worcestershire sauce, vinegar, chili powder, remaining 1/2 teaspoon ground cumin, and 2 tablespoons oil in a food processor. Blend until the mixture is smooth. Reheat the sauce before serving.
  • Slice the succulent beef and pair it with zesty hot sauce, perfectly roasted kumara wedges, and fresh tomato salsa for a burst of flavors.

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