With a simple dry spice mix and some fabulous seasonal vegetables, turn a plain barbie steak and salad into a Mexican feast!
Mexican style steak
Serves 4
Prep time: 5 minutes Cooking time: around 5-7 minutes
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons smoky paprika
2 teaspoons ground cumin seeds
2 teaspoons ground coriander seeds
1 teaspoon ground dried chillies (optional)
2 teaspoons salt
1kg rump steak
olive oil
Method
Heat a grill plate over high heat. Place all the dry spices in a large snap-lock bag and shake to mix. Place the steak in the bag and toss to completely coat. Drizzle the meat with oil and cook on the grill for 2-3 minutes per side or until cooked to your liking. Allow the meat to rest for a few minutes before slicing and serving with flatbread or corn tortillas, salad (recipe below), guacamole and tomato salsa, sour cream and lemon and lime wedges.
Mexican style corn salad
Serves 6-8 as a side dish
Prep time: 10 minutes Cooking time: around 5 minutes
3 cobs corn
1 red capsicum, diced
1 red onion, finely diced
¼ savoy cabbage, very finely shredded
Leaves from 1 bunch coriander
½ cup mayonnaise
¼ cup sweet chilli sauce
juice from 1 lime
Method
Cook the corn either in a pot of salted water or in the microwave, until kernels are tender but not mushy. Using a sharp knife remove the kernels. Toss in a bowl with capsicum, onion, cabbage and coriander leaves.
Combine the mayonnaise, sweet chilli sauce and lime juice and dress the salad a few minutes before serving.