MEXICAN BEEF SALAD
PREPARATION TIME:10 MINS
COOKING TIME; 5 MINS
SERVES 2 as a light menu
2 tsp mexican chilli
160g lean beef rump steak trimmed fat
olive oil cooking spray
135g shredded iceberg lettuce
250g tomato chopped
400g can no added salt red kidney beans, rinsed drained
130g can corn kernels, rinsed drained
2 green shallots , thinly sliced
1/4 cup coriander leaves
1 tbsp freshly squeezed lime juice
1 tsp olive oil
pinch of mexican chilli powder
pinch of ground cinnamon
1. Preheat a chargrill pan to medium high . Sprinkle a chilli powder on each of the steak , and spray with cooking oil. Add steak to chargrill and cook for 2 minutes on each side .Transfer to a plate and set aside for 2 minutes to rest.
2. Meanwhile combine all the together the lettuce, tomato,corn,shallots,coriander in a bowl and toss to combine.
3.To make the dressing put all the ingredients in a jar and shake will to mix or bowl and whisk to combine.
4. Add the dressing to salad and toss to combine . divide salad in a plate .Slice the beef add to the salad and serve.