Mexican beef steak salad
Iron-rich steaks with classic Mexican ingredients of corn, beans and capsicum are the perfect combination of fun and freshness.
2 regular, (2 x 48g), cut into wedges
2 cob(s), large, (2 x 160g)
Lean beef sirloin steak, raw
480 g, (Buy 600g), fat trimmed
Reduced-salt taco seasoning mix
Canned black beans, rinsed, drained
1 400g can
1 medium, finely chopped
250 g, halved
2 x 3 second spray(s)
- Preheat a chargrill or barbecue over medium heat. Cook tortilla wedges for 1–2 minutes each side or until lightly charred. Transfer crisps to a plate.
- Lightly spray corn with oil. Cook, turning occasionally, for 6–8 minutes or until lightly charred and tender. Transfer to a plate.
- Bring steaks out of the fridge at least 10 minutes before cooking. Heat barbecue or chargrill over medium-high heat until very hot (steaks should sizzle as soon as they hit the pan). Lightly spray steaks with oil and season with taco seasoning and pepper. Cook, turning once only or until cooked to your liking. Transfer steaks to a plate and loosely cover with foil. Set aside for 5-10 minutes to rest.
- Meanwhile, cut kernels from corn cobs. Combine kernels in a large bowl with black beans, capsicum, tomatoes, juice and coriander. Thinly slice steak. Top salad with steak and serve with tortilla crisps and lime wedges.
TIP: Store leftovers in an airtight container in the fridge for up to 2 days. Store tortilla crisps in a separate container at room temperature.