Serving size

1 person 2 people 4 people

Ingredients

110g baby tomatoes (use half)
1 onion (use half)
2 tbsp Mexican spice mix (use half)

(Oregano, Smoked Paprika, Coriander, Cumin)
80g wild rice (use half)

(wild rice (100%))
1 unwaxed lime (use half)
1 bavette steak
1 pepper (use half)
1 pepper (use half)
140g sweetcorn (use half)

(sweetcorn, water, salt)
1 handful of fresh coriander (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	668Kcal
	493kJ	2794kJ
Fat	5.7g	32g
of which saturates	1.5g	8.5g
Carbohydrates	10g	56g
of which sugars	2.8g	16g
Protein	7.8g	44g
Salt	0.13g	0.74g
Fibre	2.1g	12g

Ingredients

1 handful of fresh coriander
2 bavette steaks
1 unwaxed lime
2 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
80g brown rice

(brown rice (100%))
1 onion
140g sweetcorn

(sweetcorn, water, salt)
1 pepper
110g baby tomatoes
1 pepper

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	612Kcal
	458kJ	2562kJ
Fat	4.6g	26g
of which saturates	1.4g	7.6g
Carbohydrates	10g	54g
of which sugars	2.8g	16g
Protein	7.5g	42g
Salt	0.13g	0.74g
Fibre	2.0g	11g

Back

High protein 1/3 daily fibre 7 plants Low sat fat

Mexican Bavette Steak & Spicy Corn Rice

Prep time: 15 mins

Total time: 40 mins

Cuisine: Mexican

Food group: Beef

British bavette steaks are spiced up with Mexican flavours, then pan-fried til juicy and delicous. Dollop with tomato salsa and serve with our favourite spicy rice, studded with peppers and golden corn. Finish with a squeeze of lime for zing.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
Place the tomatoes on a lined baking tray and roast for 15-20 mins, until beginning to char.
Dice the peppers into 1cm cubes. Finely slice the onion. Drain the sweetcorn. Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Once hot, add the peppers, half the spice mix and a pinch of sea salt, then fry for 5-6 minutes. Add the sweetcorn to the pan and cook for another 5-6 mins, until the veg is golden brown.
Heat another frying pan with 1/2 tbsp oil on medium-high heat. Season the steaks with sea salt and the remaining spice mix. Once the pan is hot, add the steaks and cook until golden brown (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done). Quickly seal the edges of the steaks, then remove from the pan. Leave to rest then slice against the grain.
Make the tomato salsa; roughly chop the coriander, then add half to the steak pan. Add the charred tomatoes and squeeze in half the lime juice; season with sea salt and black pepper. Tip any juices from the resting steak into the pan. Mash the tomatoes and mix well with the lime and coriander.
Cut the remaining lime half into quarters. Tip the rice into the pepper and sweetcorn pan, then stir in the remaining coriander, along with a pinch of sea salt. Serve the rice with the steak and tomato salsa. Garnish with the remaining lime.