Name: Mexican beef salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 50 g packet mexican seasoning; 500 gram budget beef rump steak; 1 tablespoon vegetable oil; 400 gram can corn kernels, drained; 420 gram can cannellini beans, rinsed; 2 medium tomatoes, cut into wedges; 2 tablespoon lime juice; 1/2 cup coarsely chopped coriander; 100 gram packet bistro salad mix; 250 gram (10 pieces) packet mini tortillas, heated

Ingredients

1/2 50 g packet mexican seasoning

500 gram budget beef rump steak

1 tablespoon vegetable oil

400 gram can corn kernels, drained

420 gram can cannellini beans, rinsed

2 medium tomatoes, cut into wedges

2 tablespoon lime juice

1/2 cup coarsely chopped coriander

100 gram packet bistro salad mix

250 gram (10 pieces) packet mini tortillas, heated

Method

1.Rub seasoning all over beef. Heat oil in a large frying pan over moderately high heat. Add beef; cook for 5 minutes each side or until cooked to your liking. Cover with foil; rest for 5 minutes. Thinly slice.

2.Meanwhile, combine corn, beans and tomato in a large bowl. Add juice and coriander then salad mix; toss to combine.

3.Spoon salad into shallow serving bowls. Top with beef. Serve with tortillas.

Use lemon juice instead of lime. Budget beef rump (smart-buy rump) is a cheap alternative to rump steak. Bistro salad mix is a convenient blend of butter lettuce, radicchio, pea tendrils and salanova baby red. You can use any salad mix. Use leftover Mexican seasoning in rissoles or tacos.
Note

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Ingredients

Method

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