1.Combine garlic, paprika, chipotle chilli, lime juice, tequila, 1 teaspoon cumin and 2 tablespoons oil in a bowl. Add beef, turn to coat, then cover and chill for 3 hours to marinate.
2.Bring the beef to room temperature and preheat the oven to 200°C. For the wedges, combine oil, paprika and garlic powder in a small bowl, season, then brush over sweet potato. Bake on a baking tray for 25 minutes or until tender.
3.Meanwhile, drain the beef. Heat 2 tablespoons oil in a large frypan over high heat, then cook beef, turning, for 3-4 minutes until browned. Transfer to a baking tray and roast in the oven for 15 minutes for rare or until cooked to your liking. Remove from the oven and rest, loosely covered with foil, for 10 minutes.
4.To make hot sauce, preheat the grill to high. Grill capsicum and jalapeno, turning, for 3-4 minutes until the skins are blackened and blistered. Transfer to a plastic bag, or place in a bowl and cover with plastic wrap, and set aside to cool. Remove skins and seeds, and cut flesh into thick strips. Transfer to a food processor with tomato sauce, orange juice, Worcestershire sauce, vinegar, chilli powder and remaining 1/2 teaspoon ground cumin and 2 tablespoons oil, then whiz until smooth. Reheat before serving.
5.Slice the beef and serve with the hot sauce, sweet potato wedges and tomato salsa.