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Mexican steak salad with beans & sweetcorn
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Pack of 2 essential Waitrose Sweetcorn
Pack of 2 essential Waitrose British Beef Rump Steak (about 440g)
2 tbsp olive oil
1 tbsp Discovery Mexican Taco Seasoning Mix
Juice of 1 lime
1 essential Waitrose Romaine Heart, leaves separated and roughly torn
400g can essential Waitrose Red Kidney Beans, drained and rinsed
6 salad onions, thinly sliced
Handful coriander leaves
• Barbecue or griddle • 2 of your 5 a day
1. Cook the sweetcorn cobs in a large pan of boiling water for 5 minutes then drain.
2. Meanwhile, brush the steaks with a little of the oil and season with the spice mix. Heat a large griddle pan or non-stick frying pan and cook the steaks for 2 - 3 minutes on each side until well browned, but still a little pink in the centre. Transfer to a warm plate and leave to rest.
3. Mix together the remaining oil and lime juice and brush a little over the corn. Cook in the hot griddle pan for 5 minutes, turning until nicely marked. Remove from the heat then, holding the corn upright, use a large knife to slice off the kernels.
4.Place the kernels on a large serving platter with the lettuce, beans and salad onions, sliced steaks and coriander leaves. Drizzle over the remaining lime dressing. Serve warm.
If the weather is fine, try cooking the corn and steaks on a barbecue.
Try a sunny, bright and smooth rosé: Concha y Toro Sunrise Merlot Rosé, Central Valley, Chile.
Typical values per serving:
Phillip Schofield's drink it with…
Offley Rosé Port
This recipe was first published in April 2012.