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Photo of Tex Mex steak and salad by WW

Tex Mex steak and salad

3
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
Mexican food is packed full of nutrient filled ingredients like beans, avocado and beef. Ready in 20 minutes, there’s no reason to not have this tasty meal.

Ingredients

Beef minute steak, raw

600 g, (12 X 50g steaks)

Lime juice

2 tbs

Chilli powder

1 tbs, (Mexican)

Iceberg lettuce

3 cup(s), shredded, (180g), chopped

Tomato(es)

1 medium, chopped

Green shallot(s)

3 individual, thinly sliced

Canned red kidney beans, rinsed, drained

1 can(s), (1x 400g can)

Avocado

1 medium, chopped

Olive oil

1 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Brush steaks with half the juice and sprinkle with chilli powder. Lightly spray each side with oil.
  2. Heat a large non-stick frying pan over high heat. Cook steaks, in batches, for 1 minute each side or until browned and cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 3 minutes.
  3. Place lettuce, tomato, shallots, beans and avocado in a large bowl. Drizzle with oil and remaining juice. Toss to combine. Serve steaks with pan juices and salad.

Notes

SERVING SUGGESTION: Tortilla chips. Preheat oven to 180°C or 160°C fan-forced. Cut 2 x 40g wholemeal tortillas into wedges and place on a large baking tray. Lightly spray with oil. Bake for 5–6 minutes or until light golden and crisp. TIP: Minute steaks are very thinly sliced pieces of beef. If unavailable, use veal or pork schnitzels (uncrumbed), flattened to 5mm thick with a meat mallet.

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