Skip to main content

Mexican feast – steak & corn salad

By December 8, 2021February 24th, 2022Recipes
Mexican Feast

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.

Corn Salad

Corn Salad

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.