Name: The Mexican Beef Bowl recipe I want to eat again and again
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: MEXICAN SPICE MIX; 1 tsp chilli powder; 2 tsp garlic powder; 2 tsp smoked paprika; 2 tsp mustard powder; 1 tbsp ground cumin; MEXICAN BOWL; 30ml olive oil; 4 flat-iron steaks; ¼ cup mexican spice mix (above); 2 cups cooked brown rice; 1 cup grated Mexican cheese; 2 Lebanese cucumber, sliced in ribbons; 4 corn cobs, cooked, kernels removed; Watermelon radish; Corn chips; Avocado cream; Salsa; Red vein sorrel and coriander to garnish; Lime wedges

The Mexican Beef Bowl recipe I want to eat again and again

It's the perfect option for lunch or dinner.

Skip to Recipe

Serves 6

Prep

15M

Cook

20M

Total

35M

I was lucky enough to go to Coolullah Cattle Station, which is almost three hours north-east of Mount Isa, to try some of the most premium beef Australia as to offer.

The beef was done in a variety of ways, including this irresistible Smashed Cheese Burger, which I suggest you save to make later.

I love Mexican Food, but can be a bit hesitant due to my lack of spice tolerance, which I am so desperate to strengthen.

That aside, I sat in a pub in north-western Queensland enjoying this beautifully balanced and filling bowl. I’ll be honest, I was sad that I finished it, and wished there was more!

I think this meal is the perfect lunchtime pick-me up, or a refreshing dinner when you want something sustaining without being heavy.

So make sure to thank Meat and Livestock Australia’s executive chef, Sam Burke when you make this one at home.

Ingredients

MEXICAN SPICE MIX

1 tsp chilli powder  

2 tsp garlic powder  

2 tsp smoked paprika 

2 tsp mustard powder 

1 tbsp ground cumin 

MEXICAN BOWL

30ml olive oil 

4 flat-iron steaks

¼ cup mexican spice mix (above)

2 cups cooked brown rice 

1 cup grated Mexican cheese

2 Lebanese cucumber, sliced in ribbons 

4 corn cobs, cooked, kernels removed

Watermelon radish

Corn chips

Avocado cream

Salsa

Red vein sorrel and coriander to garnish

Lime wedges

Method

Step 1

Take the steaks out of the fridge 30 minutes before cooking. Rub the steaks with oil and sprinkle Mexican spice mix over steaks to coat lightly.

Step 2

Steaks: Pre-heat flat grill or cast-iron frying pan on medium-high heat. Add a light drizzle of oil. Lay steaks down and press gently with a spatula or burger press to ensure even contact. Cook for 4-5 minutes or until a deep, brown crust develops. Turn steaks and cook for a further 3-4 minutes or until your desired colouring is reached. Remove steaks to a board and cover loosely with foil to rest for 5-10 minutes to allow the juices to redistribute. Slice steak against the grain.

Step 3

Bowl: Divide rice amongst bowls. Add cheese, cucumbers, and corn. Add watermelon radish, corn chips. Top with beef slices, and salsa . Spoon or pipe avocado cream into bowl. Garnish with red vein sorrel and coriander. Serve with lime wedges.

Briannah Devlin Content Producer

Briannah is passionate about all things entertainment and reality TV, so New Idea is obviously the perfect fit! She is always keen to talk about all things pop culture and reality TV, art, food, and books, and analyse and critique red carpet moments. Before this, she worked for three years as a regional journalist in the Southern Highlands, covering everything from property to the arts and council affairs. Throughout university, she interned across radio, podcasting, print, and magazines while she studied a Bachelor of Communications in Journalism. With a Bachelor of Arts in International Studies also under her belt, Briannah studied French in Australia and then overseas, when she went to live in Bordeaux in the South of France. When she’s not sniffing out a story, she’s reading, doing Reformer Pilates, listening to a podcast, or sewing up a storm.