Mexican steak & tangy grilled salsa
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Zesty lime & warming spices make this easy meat-and-veg dish a satisfying treat. Drop the chilli if you can’t take the heat!
Ingredients
Corn on the cob, raw
2 medium
Sunflower Oil
3 teaspoon(s)
Beef fillet steak, lean, raw
4 medium
Fajita seasoning
2 tablespoon(s)
Courgette
1 medium, trimmed and cut into slices
Roasted red peppers in brine, drained
150 g, drained weight, drained and roughly chopped
Chilli, green or red
1 individual, thinly sliced
Coriander, fresh
20 g, roughly chopped
Lime Juice, Fresh
2 tablespoon(s)
Instructions
1
Place a large griddle pan over a medium-high heat. Rub the corn with 1 tsp oil and place on the griddle. Cook, turning occasionally, for 10 minutes, until lightly charred. Meanwhile, toss the courgette with 1 tsp oil and add to the corn halfway through, cooking until lightly charred and tender. Transfer to a plate and set aside.
2
Rub the steaks with the fajita seasoning and remaining oil. Cook on the griddle for 2-3 minutes on each side, or to your liking. Transfer to a plate and cover to keep warm.
3
Cut the kernels from the corn and place in a bowl along with the courgette, roasted pepper, chilli, coriander and lime juice. Toss well to combine, then season. Serve the salsa along with the steaks.
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