Charred Mexican Beef Salad with Fresh Tomato and Lime Salsa
Serves 4 Recipe sourced from Taste
2 corn cobs, in husks
2 tablespoons extra virgin olive oil
2 tablespoons chipotle spice mix
500g beef rump steak
1 red capsicum, cut into strips
8 flour tortillas
80g mixed salad leaves
Sour cream, to serve
Fresh Tomato and LIme Salsa Ingredients
2 medium tomatoes, seeded, finely chopped
½ small red onion, finely chopped
¼ cup roughly chopped fresh coriander leaves
½ teaspoon finely grated lime rind
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
Peel back husks on corn cobs. Remove silk and discard. Roll husks back again to cover cobs. Place on a microwave-safe plate. Microwave corn on HIGH (100%) for 3 minutes. Cool. Remove and discard husks. Brush corn with half the oil.
Combine spice mix and remaining oil in a glass or ceramic dish. Add beef. Rub to coat. Preheat a barbecue grill or hotplate on high. Cook beef for 3 minutes each side for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil. Set aside for 5 minutes to rest.
Meanwhile, cook corn and capsicum, turning, for 6 to 8 minutes or until tender and lightly charred. Transfer corn to a chopping board. Carefully cut kernels from cobs in large chunks. Set aside to cool slightly.
Grill tortillas on barbecue for 1 minute each side or until lightly charred.
Meanwhile, make Fresh Tomato and Lime Salsa. Combine all ingredients in a bowl. Season with salt and pepper.
Slice beef. Combine corn, capsicum and mixed salad leaves in a bowl. Arrange salad mixture on a large serving platter. Top with beef. Spoon over tomato salsa. Serve with tortillas and sour cream.
Enjoy with a chilled glass of Pfeiffer Riesling.