Mexi Beef Salad

INGREDIENTS

1 medium sweet potato cubed (1cm)

Extra Virgin Olive Oil

½ lime juiced

450g porterhouse or scotch fillet steak

1/2 packet taco seasoning mix

400g can red kidney beans drained and rinsed

310g can corn kernels drained

4 spring onions finely sliced

1 avocado diced (1cm) – leave out if you want salad to keep a few days

½ punnet of cherry tomatoes halved or 2 tomatoes diced

½ large continental cucumber - seeds removed and diced

1 small bag of baby spinach or 2 handfuls

½ cup chopped fresh coriander

METHOD

Preheat oven to 200°C. Place sweet potato in roasting pan with extra virgin olive oil and roast for 25 minutes shaking pan occasionally – or until nicely browned. Allow to cool.

Meanwhile, preheat BBQ. Sprinkle steak with taco seasoning mix and place on well oiled plate or grill. Cook to liking and set aside to rest once cooked. I would recommend medium rare as the juices from resting the meat becomes part of your salad dressing

Place cooked sweet potato, kidney beans, corn, onions, avocado, tomato, cucumber, spinach and coriander into bowl. Squeeze over the lime juice and drizzle over a generous amount of Extra Virgin Olive Oil.

Slice the beef thinly and add to salad mix warm, with resting juices. Mix in gently to salad mix toss.

Previous Recipe

Next Recipe