Serves 4




2 scotch fillet steaks

¼ cup olive oil

2 garlic cloves, crushed


1 teaspoon cumin

1 tablespoon smoked paprika

1 teaspoon onion powder

¼ teaspoon cayenne pepper or chilli powder

1 teaspoon sea salt

Crack of Pepper


jasmine rice cooked with a handful of coriander stalks

1 onion, sliced, cooked on the BBQ

corn cobs, BBQ


salad of your choice (I use chopped-up cucumber and red capsicum)


sour cream

fresh coriander, finely chopped



In a small bowl, combine the olive oil and garlic, give it a stir and set it aside.

In a separate bowl, combine the spice rub and give it a good mix.

Place the steaks on a large plate and drizzle over garlic oil and half of the spice rub. Flip the steaks and repeat the process. Using your hands, massage the spice rub into the steaks, ensuring both sides are completely covered in the spices.

Preheat the BBQ to high heat.

Throw the steaks on and cook for 3-4 minutes on each side or until it’s cooked to your liking. Transfer the steaks to a plate and allow them to rest for at least 8 minutes.

Meanwhile, pop the onion and corn cobs on the BBQ and cook until slightly charred.

Carefully slice up the steaks and place them on a serving plate, and top with the BBQ onion.

Serve on tortillas topped with rice, salad, guacamole, sour cream and fresh coriander. Enjoy!



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