Mexican dish with beef flap steak

Aged beef flap steak
30 min Preparation
20 min Cooking
4 Portions


  • 2 Fontaine Family aged beef flap steaks
  • 2 limes (zest & juice)
  • 2 cloves of garlic, grated
  • Drizzle of oil
  • Salt and pepper


  • 15 ml (1 tbsp.) paprika
  • 15 ml (1 tbsp.) chili powder
  • 10 ml (2 tsp.) garlic powder
  • 5 ml (1 tsp.) cumin


  • ½ red onion, finely chopped
  • 1 lime (juice only)


  • 1 small white onion, chopped
  • 2 greenhouse tomatoes, chopped
  • 250 ml (1 cup) basmati rice, rinsed
  • 500 ml (2 cups) unsalted beef broth
  • 125 ml (½ cup) fresh coriander, chopped
  • 30 ml (2 tbsp.) feta cheese, crumbled


  1. In a bowl, combine all the ingredients for the spice mixture. Set aside.
  2. Place the beef flap steaks on a plate, drizzle the lime juice and zest over the meat and rub with grated garlic. Add half the spice mixture, a little oil and salt & pepper. Mix well to coat and allow to marinate for 30 minutes to 24 hours.
  3. For the pickled onions, put all the ingredients in a bowl. Mix well and let sit for 30 minutes.
  4. Rinse the basmati rice and squeeze out the water. Set aside.
  5. For the Mexican rice, cook the onion and tomatoes in a skillet over medium heat sprayed with oil. Cook for 10 minutes. For this step, use a deep skillet with a lid.
  6. Add the second half of the spices to the skillet. Mix vegetables well with the spice mix.
  7. Add the rinsed basmati rice and stock to the skillet. Bring to a boil, cover, turn heat to low and simmer for 15 minutes. At the end of the cooking time, add the coriander to the mixture. Mix well, set aside.
  8. Preheat the barbecue to high and oil the grill.
  9. Cook the steaks on the BBQ for about 2 minutes on each side, depending on the desired doneness and thickness of the steaks. Remove and allow to rest for 8 minutes before slicing.
  10. Serve the rice with the slices of steak, pickled onions and crumbled feta cheese.

Side dishes

Tips and Tricks

To add an authentic BBQ flavour to the rice mixture, grill the onion and tomatoes halved on the BBQ, along with the meat, then chop the vegetables and return to step 5, reduce cooking time of vegetables to 2 minutes just enough to coat vegetables with spice mix and continue with remaining steps.
If you do not have a BBQ, the meat can be cooked at high heat in a skillet.