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.
Mexican Bavette Steak & Spicy Corn Rice
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.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 668
Protein: 44g
Carbs: 56g
Fat: 32g
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
Nutritional Information
Calories: 612
Protein: 42g
Carbs: 54g
Fat: 26g
Mexican Bavette Steak & Spicy Corn Rice
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.
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Cooking Instructions
- 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.
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