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TEX MEX CHILLI WITH HOT CHILLI CORNBREAD

Turn up the heat with these bold Tex-Mex steak skewers! Juicy cubes of marinated sirloin or ribeye are threaded with peppers and onions, then seared to perfection. Paired with sizzling cornbread laced with fiery hot chilli sauce and melted cheddar, this dish is smoky, spicy, and indulgently cheesy—all the flavours of a Tex-Mex feast with none of the fuss. Perfect for sharing, serving alongside lime wedges, sour cream, or extra chilli sauce for that extra punch.

Course Main Course
Cuisine American, Mexican
Keyword beef, cheesesteak, chilli, cornbread, TEX MEX

Ingredients

For the Chilli Steak Skewers

  • 500 g sirloin or ribeye cubed
  • 1 red pepper chopped
  • 1 red onion cut into chunks
  • 2 tbsp Harrisons Hot Chilli Sauce
  • 1 tbsp olive oil
  • Juice of ½ lime
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 2 garlic cloves minced
  • Salt & pepper
  • Lime wedges and fresh coriander to serve

For the Hot Chilli Cornbread

  • 150 g plain flour
  • 150 g cornmeal
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 egg
  • 250 ml buttermilk or milk with 1 tbsp lemon juice
  • 50 g melted butter or olive oil
  • 2 tbsp Hot Chilli Sauce
  • 50 g grated mature cheddar
  • Optional: 1 chopped jalapeño or spring onion

Instructions

  1. Mix the Hot Chilli Sauce, oil, lime juice, garlic, cumin, paprika, salt, and pepper into a marinade.
  2. Toss in steak cubes and marinate for at least 1 hour.
  3. When ready to cook, preheat the grill to 200°c and set up for two zone cooking.
  4. Combine the plain flour, cornmeal, baking powder, salt and sugar in a bowl. In another bowl, mix egg, buttermilk, melted butter, and Hot Chilli Sauce.
  5. Stir wet into dry, fold in cheese and optional extras.
  6. Pour into a greased skillet or BBQ-safe dish. Bake indirectly on the grill with the lid down, for 20–25 mins or until until golden and set.
  7. Remove from the grill and allow to cool whilst cooking the steak.
  8. Skewer steak with the chopped peppers and onions. Grill over medium-high direct heat (220°C), turning until charred and juicy—about 6–8 mins total.
  9. Rest a couple of minutes, then serve with lime wedges and extra chilli sauce.
  10. Stack your steak skewers next to thick wedges of chilli cornbread, a dollop of sour cream or lime crema on the side, and let the heat (and Harrisons) do the talking.