Mexican beef salad
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A light twist on a Mexican favourite.
Ingredients
Beef rump steak, raw
500 g, (buy 550g), fat trimmed
Taco seasoning
2 tsp
Coral lettuce
4 cup(s), torn into small pieces (240g)
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Cherry tomatoes
250 g, halved
Lebanese cucumber
1 medium, diced
Yellow capsicum
1 small, sliced
Fresh coriander
⅓ cup(s)
Tomato-based salsa
1 cup(s), (260g), medium hot variety
Light sour cream
⅓ cup(s), (75ml)
Lime(s)
2 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat a chargrill pan or barbecue over medium-high heat. Lightly spray steak with oil and rub with taco seasoning. Chargrill steak for 3-4 minutes on each side or until cooked to your liking. Place on a plate, loosely cover with foil. Leave to rest for 5-10 minutes. Thinly slice.
2
Place lettuce on serving platter. Top with beans, tomato, cucumber and capsicum. Arrange sliced beef on top and scatter with coriander. Spoon over salsa and sour cream. Serve with lime wedges.
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