Mexican beef salad with chilli
2 tsp, (sweet)
dried chilli flakes
lean beef rump steak
450 g, (2 x 250g trimmed)
Canned red kidney beans, rinsed, drained
1 can(s), (400g)
frozen corn kernels
200 g, thawed
4 individual, thinly sliced diagonally
200 g, (or grape), halved
fresh green chilli
1 whole, long, seeded, finely chopped
1 x 3 second spray(s)
- Combine paprika and chilli flakes in a small bowl. Sprinkle chilli mixture over both sides of steaks. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Allow steaks to rest for 5 minutes before slicing thickly.
- Meanwhile, place kidney beans, corn, shallots, tomatoes, coriander and rocket in a large bowl and toss gently to combine.
- Whisk juice, oil and fresh chilli in a small bowl. Add dressing and sliced steak to the salad and toss gently to combine. Serve.