Mexican steak and salsa
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Corn
2 cob(s), large, husk on
Olive oil
1 tbs
Beef rump steak, raw
480 g, (4x150g steaks), fat trimmed
Reduced-salt taco seasoning mix
2 tbs
Red onion
½ medium, thinly sliced
Oil spray
2 x 3 second spray(s)
Zucchini
2 small, thickly sliced
Roasted capsicum, not in oil
100 g, cut into chunks
Fresh red chilli
1 whole, thinly sliced
Fresh coriander
⅓ cup(s), chopped
Lime juice
2 tbs
Instructions
1
Place corn on a microwave-safe plate. Cook on High (100%) for 3 minutes. Remove husk.
2
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.
3
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.
4
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.
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