Mexican beef salad with chilli
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Coriander, corn, canned beans and a hint of chilli weave some Mexican magic into this quick and colourful salad
Ingredients
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)
Rocket
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)
Instructions
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.
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