Mexican steak and salsa
2 individual, husk on
lean beef rump steak
480 g, (4x150g steaks), fat trimmed
reduced-salt taco seasoning mix
½ medium, thinly sliced
2 x 3 second spray(s)
2 small, thickly sliced
roasted capsicum, not in oil
100 g, cut into chunks
fresh red chilli
1 whole, thinly sliced
⅓ cup(s), chopped
- Place corn on a microwave-safe plate. Cook on High (100%) for 3 minutes. Remove husk.
- Preheat a barbecue or chargrill over medium-high heat. Rub corn with 2 teaspoons oil. Cook, turning, for 5-7 minutes or until lightly charred.
- Meanwhile, rub steaks with combined spice mix and remaining oil. Cook steaks and onion for 2-3 minutes each side or until steaks are cooked to your liking and onion is browned. Transfer to a plate. Cover to keep warm.
- Lightly spray zucchini with oil. Season with salt and pepper. Cook, turning occasionally, for 4-5 minutes or until lightly charred and tender. Place in a bowl with capsicum, onion, chilli and coriander. Cut kernels from corn. Add corn and lime juice to bowl. Toss well to combine. Serve steaks with salsa.