Charred Mexican Beef Salad with Fresh Tomato and Lime Salsa
November 27, 2019
Charred Mexican beef salad with fresh tomato and lime salsa
Prep Time 20 minutes
Cook Time 14 minutes
Servings 4 people
- 2 corn cobs in husks
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chipotle spice mix
- 500 g beef rump steak
- 1 red capsicum cut into strips
- 8 flour tortillas
- 80 g mixed salad leaves
- Sour cream to serve
- FRESH TOMATO AND LIME SALSA
- 2 medium tomatoes seeded, finely chopped
- 1/2 small red onion finely chopped
- 1/4 cup roughly chopped fresh coriander leaves
- 1/2 teaspoon finely grated lime rind
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
Peel back husks on corn cobs. Remove silk and discard. Roll husks back again to cover cobs. Place on a microwave-safe plate. Microwave corn on HIGH (100%) for 3 minutes. Cool. Remove and discard husks. Brush corn with half the oil.
Combine spice mix and remaining oil in a glass or ceramic dish. Add beef. Rub to coat. Preheat a barbecue grill or hotplate on high. Cook beef for 3 minutes each side for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil. Set aside for 5 minutes to rest.
Meanwhile, cook corn and capsicum, turning, for 6 to 8 minutes or until tender and lightly charred. Transfer corn to a chopping board. Carefully cut kernels from cobs in large chunks. Set aside to cool slightly.
Grill tortillas on barbecue for 1 minute each side or until lightly charred.
Meanwhile, make Fresh Tomato and Lime Salsa. Combine all ingredients in a bowl. Season with salt and pepper.
Slice beef. Combine corn, capsicum and mixed salad leaves in a bowl. Arrange salad mixture on a large serving platter. Top with beef. Spoon over tomato salsa. Serve with tortillas and sour cream.
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