Mexico - Chilli Beef Steak Salad

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Mexico

This is a fresh simple dish to make that has a lot of eye-appeal. I had to juggle dinner tonight around other things so it was great to be able to have the salad platter made in advance. I cooked the steak ½ an hour ahead of time & had it resting on a plate covered in foil until I was ready to serve; then all I had to do was slice up the steak & put it on the salad. You can halve the preparation time by buying a piece of pre-marinated Mexican butterfly steak from the supermarket. I also kept it simple by using a tub of  Edgell’s sweet chilli 3 beans & corn mix. If you wanted to make this part from scratch you can cook fresh corn kernels, chick peas & red kidney beans then dress them with lemon juice, minced garlic, chilli pure, sugar & salt to taste. I used Porterhouse steak which is a suitable Australian replacement for the American cut known as Strip Steak.

CHILLI BEEF STEAK SALAD

SALAD INGREDIENTS

·      12 Butter lettuce leaves

·      100 grm Baby spinach

·      ½ red capsicum, sliced

·      4 baby spring onions, chopped

·      200 gram shaved cheese

·      1 avocado, sliced

·      12 cherry tomatoes

·      1 tub Edgells 3 bean & corn

·      lime juice

BEEF & MARINADE INGREDIENTS

·      600 grams Porterhouse steak

·      black pepper, 2 pinches

·      cumin, ¼ tsp

·      paprika, ¼ tsp

·      mustard powder, ¼ tsp

·      cayenne pepper, 2 pinches

·      tumeric, ¼ tsp

·      fresh parsley, thyme & oregano, 1 tbs finely chopped

·      vegetable oil, 2 tbs

·      ¼ onion, finely diced

·      4 cloves garlic, finely diced

·      salt, ¼ tsp

METHOD

1.     Mix marinade ingredients together & rub all over steak. Refrigerate for an hour

2.     Prepare salad on a large platter

3.     Lay bed of lettuce down & top with baby spinach

4.     Sprinkle capsicum over the top then sprinkle over spring onion

5.     Add shaved cheese then avocado

6.     Circle platter with cherry tomatoes then top salad with corn & bean mix

7.     Squeeze  generous amount of lime over salad to dress

8.     Cover salad with glad wrap & refrigerate until ready to serve

9.     Heat BBQ & grill steak over hot coals for about 5 minutes each side (for medium rare), or longer if you like the meat more cooked

10.  Place meat on a dinner plate & cover with foil to rest for at least 10 minutes

11.  When ready to serve, slice steak & spread over  prepared salad

12.  You can serve this salad on its own or with warm corn tortillas if you want to make wraps. It will serve 3-4 depending on how hungry you are.

Photo used under fair use laws from:

https://www.taste.com.au/recipes/charred-mexican-beef-salad-fresh-tomato-lime-salsa-recipe/u7a5fawc

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