MEXICAN BEEF SALADS
Corn chips add a delicious, crunchy texture to these moreish Mexican beef salads. Super easy to make and packed with flavour, they are sure to become a family favourite.
Interesting salads are definitely my thing at the moment. Loaded up with yummy ingredients, these Mexican beef salads are about as far from a boring old salad as you can get, thank goodness. In this heat, it’s great to be able to throw something nutritious and tasty together without having to turn the oven on. Bonus points if the cooking can be done on the barbecue!
MEXICAN BEEF SALADS
Corn chips add a delicious, crunchy texture to these moreish Mexican beef salads. Super easy to make and packed with flavour, they are sure to become a family favourite.
Ingredients
SALAD
- 120 g cos lettuce (4.2oz)
- 100 g cheddar cheese (3.5oz)
- 100 g cherry tomatoes (3.5oz)
- 1 red capsicum
- 1 large avocado
- 400 g red kidney beans (14oz)
- 150 g corn chips (5.3oz)
- Handful fresh coriander (optional)
DRESSING
- 1/2 cup lite sour cream (125ml)
- 2 Tbsp aioli
- 2 Tbsp water
- 1 1/2 tsp wholegrain mustard
- 1/4 tsp smoked paprika
STEAK AND CORN
- 2 ears corn
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 500 g beef rump steak (1lb 2oz)
Instructions
MAKE SALAD
Shred lettuce, dice cheese into small cubes and cut cherry tomatoes in half. Slice capsicum and avocado into strips. Drain and rinse kidney beans.
Divide lettuce, cheese, tomatoes, capsicum, avocado and beans between individual serving plates.
MAKE DRESSING
Whisk together all dressing ingredients. Season to taste with salt and pepper.
COOK STEAK AND CORN
Shuck corn and microwave for 4 minutes. Combine oil, oregano, cumin, paprika, salt and pepper in a small bowl. Rub all over the steak. Heat a large chargrill pan over a medium-high heat. Add steak and cook for 3 minutes each side, or until cooked to your liking. Remove onto a wooden board and cover with foil to rest.
Add corn to the pan and chargrill for a few minutes, turning frequently. Remove from the pan and (holding the end with something heatproof!) carefully run a knife down the corn to remove the kernels. Slice the steak into strips.
SERVE
Top salads with corn and steak. Drizzle with dressing and crush corn chips over the top. Serve with coriander, if using.
Recipe Notes
WINE MATCH: A Rosé would be a great match for this summery meal.
GLUTEN-FREE OPTION: Ensure the corn chips and aioli are gluten-free.
EQUIPMENT TIP: If you don’t have a chargrill pan, use a large frying pan instead. Alternatively, you can cook the steak and corn on the barbecue.
INGREDIENT SWAPS: Black beans are a nice alternative to red kidney beans. Use any flavour corn chips you like. Boneless, skinless chicken thighs can be used instead of beef. Make sure you leave them in the pan for longer, until they are cooked all the way through.
STORING AND REHEATING: Store the dressing, salad, corn chips and steak and corn separately. Steak and corn are best reheated in a frying pan. Assemble salads just before serving.
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