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Photo of Mexican beef salad with chilli by WW

Mexican beef salad with chilli

Total Time
25 min
15 min
10 min
Coriander, corn, canned beans and a hint of chilli weave some Mexican magic into this quick and colourful salad


Ground paprika

2 tsp, (sweet)

Dried chilli flakes

½ tsp

Beef rump steak, raw

450 g, (2 x 250g trimmed)

Canned red kidney beans, rinsed, drained

1 can(s), (400g)

Frozen corn

200 g, thawed

Green shallot(s)

4 individual, thinly sliced diagonally

Cherry tomatoes

200 g, (or grape), halved

Fresh coriander

½ cup(s)


100 g

Lime juice

1 tbs

Olive oil

2 tsp

Fresh green chilli

1 whole, long, seeded, finely chopped

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. Meanwhile, place kidney beans, corn, shallots, tomatoes, coriander and rocket in a large bowl and toss gently to combine.
  3. Whisk juice, oil and fresh chilli in a small bowl. Add dressing and sliced steak to the salad and toss gently to combine. Serve.


TIP: To deseed a chilli, use a sharp knife to cut it in half lengthways. Use the tip of the knife to scrape out the membrane and seeds.