MEXICAN BEEF SALAD
PREPARATION
TIME:10 MINS
COOKING
TIME; 5 MINS
SERVES
2 as a light menu
INGREDIENTS;
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
DRESSING
1 tbsp freshly squeezed
lime juice
1 tsp olive oil
pinch of mexican
chilli powder
pinch of ground cinnamon
PROCEDURE
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.
