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Mexican Beef Salad with Salsa

I recently had a request for both Mexican flavoured food and interesting salads. Now these are two of my favourite things so it was the prefect excuse to combine the two and come up with a recipe for a Mexican Beef Salad with salsa. And it’s delicious!

The salad feels a bit like you are eating the rainbow, there are that many colours on the plate. Just looking at it makes you feel good! And it is super healthy as well! I love that it is different to the many other Mexican inspired recipes already on the blog. Between tacos, taco bowls, Mexican soups and fajitas you can tell it’s a favourite flavour profile!

It’s a great salad to have for a crowd too, with it super easy to double or triple the quantities. And you can be flexible with the salad and salsa if you want. Add less chilli if you don’t like it too hot, or are feeding the kids or ramp up the chillis if you like it spicy. Add in or remove other salad ingredient to your taste. Include the avocado in the salad or turn it into a guacamole. Corn chips, grated cheese and sour cream also all work as sides to the salad but do reduce the healthy factor!

However you recreate it, this Mexican beef salad with salsa will be delicious!

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30 minutes

Ingredients

300g rump steak

1 tablespoon Mexican seasoning

1 cob corn

1 baby cos lettuce, shredded

½ red capsicum, roughly diced

Red cabbage, about half a cup, shredded

½ Lebanese cucumber halved and diced

6 mini roma/baby tomatoes

1 red chilli

1/4 red onion

Large handful coriander

1 lime, juice only

Pinch of salt

Avocado, to serve

Instructions

Trim the beef and season well on both sides with the Mexican seasoning. Set aside.

Remove the husk from the corn and wrap the cob in a piece of damp paper towel. Cook in the microwave on high for 3 minutes. Remove and unwrap. Set aside.

Finely chop the tomatoes, chilli, onion and coriander. Add to a bowl with the lime juice and a pinch of salt and mix well to combine.

Heat a griddle pan or BBQ grill to very hot. Add the corn and gently char on all sides. Cook the beef at the same time to medium rare. Allow to rest for a few minutes.

In a large serving bowl place the shredded lettuce, cabbage, capsicum and cucumber. Remove the corn kernels from the cob and add to the bowl. Thinly slice the beef and place over the salad.

Serve with the salsa over the top of the salad and avocado on the side.

Categories: Lunch Meat Salads

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