Add some spice to your next dish and try this Chargrilled Texan Spiced Beef with Easy BBQ Beans.
Texas Spice Mix (makes approximately 1⁄2 cup)
11⁄2 tbsp smoky paprika
1⁄4 cup brown sugar, firmly packed
3 tsp sea salt
3 tsp chilli powder
2 tsp ground cumin
2 tsp garlic powder
2 tsp onion powder
Easy BBQ Beans
2 tbsp olive oil
2 fatty bacon rashers, sliced
1 onion, sliced
3 garlic cloves, thinly sliced
1 green capsicum, diced
2 tbsp of Texas spice mix
1 tbsp chipotle chilli in adobo sauce
2 x 400g can butter beans, drained and rinsed
11⁄2 cups tomato sauce
11⁄2 tbsp molasses, or treacle
2 tbsp apple cider vinegar
100g okra, or zucchini, sliced
1 pack Silver Fern Farms Beef Eye Fillet Steaks
2 corn cobs, to serve
Olive oil, for cooking
To make Texas spice mix, place all spices into a screw- top jar. Shake to combine.
Preheat oven to 160°C. Heat oil in a cast iron pot over a medium heat. Cook bacon for 8-10 minutes or until fat renders and bacon is crispy. Add onion, and cook for 3 minutes or until softened, then add garlic and capsicum and cook for a further 3-4 minutes. Add 2 tablespoons of the Texas spice mix and stir for 1 minute or until fragrant. Add the chipotle chilli, canned beans, tomato sauce, molasses or treacle, vinegar and okra. Cover, and transfer to the oven. Cook for 40 minutes or until thickened.
Meanwhile, coat beef with 2 tablespoons of the Texas spice mix. Heat a chargrill pan over a medium heat. Cook corn for 8-10 minutes, turning, to blacken the sides. Brush beef with olive oil. Chargrill for 3-4 minutes, each side, for medium. Transfer to a plate, cover with foil, and leave to rest for 5 minutes.
Slice beef and serve with BBQ Beans and corn.
