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Charred Mexican beef salad with fresh tomato and lime salsa

Course Salad
Cuisine Mexican
Keyword Healthy
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
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Grill tortillas on barbecue for 1 minute each side or until lightly charred.
  5. Meanwhile, make Fresh Tomato and Lime Salsa. Combine all ingredients in a bowl. Season with salt and pepper.
  6. 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.