Weekend food should be bold, fun, and simple. This Mexican-inspired steak takes one generous cut, two bright sauces, and a few clever techniques to deliver tender, juicy, restaurant-style results at home. It is a celebration of texture and flavour that makes cooking, easy recipes feel adventurous and totally achievable.
Why this works
This method avoids the trap of thin, pre-cut steaks by using a double steak for two people. Buying one larger piece, trimming the sinew and slicing the fat turns flavour into an ally. The rendered fat fries little potato chips and crisps up beautifully, while the steak itself cooks "blushing on the inside, tender, juicy, perfectly cooked" when handled with a few simple tricks.
Ingredients
For the steak
- One large steak to share (ask the butcher for a double steak and even fat removal)
- Sea salt and freshly ground black pepper
- Extra virgin olive oil (a little for resting)
For the crispy potato garnish
- 2 medium potatoes, crinkle-cut if desired
- Rendered steak fat from trimming
- 2 large fresh chilies
Fresh tomato salsa
- Assorted tomatoes, seeds squeezed out and chopped
- 4 spring onions, sliced
- Handful each of fresh mint and coriander
- 2–3 limes, juiced
- Extra virgin olive oil, salt and a pinch of chili
Mexican-style peanut sauce
- 100 g unsalted peanuts
- 50 g sesame seeds
- 3 cloves garlic, sliced
- 1 tsp cumin seeds
- Dried chilies or 1 tsp smoked paprika
- 1 tsp dried oregano and a little fresh thyme
- Splash of tequila (optional)
- Fresh chilies, squeeze of lime, water to blend
Equipment
- Sharp knife and chopping board
- Heavy frying pan or cast iron
- Blender or food processor
- Crinkle cutter (optional) or sharp knife for potatoes
Step-by-step method
- Ask the butcher for a single large steak for two, with the fat left on but the sinew removed. Slice the fat away and reserve it.
- Slice the fat and render it gently in a pan until it releases its golden oil and turns crispy. No additional fat is needed.
- Add the crinkle-cut potatoes and two large chilies to the pan. Fry until the potatoes are golden and crisp, then remove and keep warm.
- Make the salsa: chop tomatoes, spring onions, mint and coriander. Roll and squeeze 2–3 limes, add a splash of extra virgin olive oil, salt and a pinch of chili. Taste for brightness — this should be fresh and crunchy.
- Bring the steak out of the fridge at least an hour before cooking so it relaxes. Season well just before it hits the pan.
- Cook the steak in the rendered fat, turning it every minute. This regular turning helps trap moisture in the centre so the steak stays juicy and blushing inside. Scrape up any sticky bits from the pan during cooking.
- Rest the steak for a few minutes, drizzling a little extra virgin olive oil over it to keep it succulent. Think of resting like letting a squeezed sponge return its juices.
- While the steak rests, make the peanut sauce. Toast peanuts, sesame seeds, sliced garlic and cumin seeds until fragrant but not burnt. Add dried chilies or smoked paprika, oregano and thyme. Deglaze with a splash of tequila if using, cover with water, add fresh chilies and a squeeze of lime, then blend until smooth. Adjust seasoning — the goal is sweet, smoky and slightly tangy.
- Serve by spooning the peanut sauce onto the plate, topping with slices of steak, a generous spoonful of fresh salsa and the crispy potato chips. The contrast of rich, nutty sauce, bright salsa and buttery steak is irresistible.
Helpful tips
- Buy a bigger cut — a double steak gives the best colour outside and a juicy centre.
- Use rendered fat — it adds depth and eliminates the need for extra oil.
- Turn every minute — regular turning helps lock moisture into the steak.
- Rest properly — a short rest with a drizzle of olive oil lets the juices redistribute.
- Create contrasts — bright salsa and crunchy potatoes balance the richness of the peanut sauce and steak.
Quick questions
Can the peanut sauce be made ahead?
Yes. It keeps well in the fridge for a couple of days. Reheat gently or bring to room temperature and thin with a little water if needed.
What if there is no tequila?
Use a splash of water or a mild white vinegar to add a little lift. The sauce will still be delicious.
Ready to try it?
This recipe turns simple ingredients into a weekend feast. With a little prep and the right technique, the result is steak that "is like butter" and sauces that are addictive. It’s one of those cooking, easy recipes that feels fancy without fuss. Make it this weekend and enjoy the bright, smoky and crunchy contrasts that make this dish so special. Happy cooking, and remember: the crispy bits are everything.
Note: This article aims to make cooking, easy recipes approachable — from the butcher to the plate — so anyone can get the best from a brilliant steak.
This article was created from the video Incredible Mexican Steak Dish To Cook At Home with the help of AI.
Incredible Mexican Steak Dish To Cook At Home — cooking, easy recipes. There are any Incredible Mexican Steak Dish To Cook At Home — cooking, easy recipes in here.
