Recipe

ROMATHERAPY® TOMATO & CHARGRILLED MEXICAN BEEF SALAD

4
Serves
15 mins
+
10 mins resting
Prep Time
18 MINS
Cook Time
15
Ingredients

Ingredients

  • 250g Romatherapy® Baby Roma Tomatoes
  • 175g Minicaps® baby capsicums
  • Olive oil cooking spray
  • 2 sweet corn cobs, husks removed
  • 3x200g sirloin steaks,
  • 4 tsp Mexican spice blend or taco seasoning
  • 420g can black beans, rinsed, drained
  • 1 cos heart lettuce, shredded
  • 1 large avocado, chopped
  • 1/3 cup coriander leaves
  • Lime wedges, to serve

JALAPENO DRESSING

  • 2 tbs extra virgin olive oil
  • 1 lime, juiced
  • 2 tsp jalapeno, finely chopped
  • 1 tsp honey

Method

  1. Preheat a barbecue grill on medium-high. Spray corn and Minicaps® with oil. Barbecue for 8-10 minutes or until corn and Minicaps® are lightly charred and tender. Cut the corn kernels from the cobs and roughly chop the Minicaps®. Place in a bowl. Add the Romatherapy® tomatoes, beans, lettuce, avocado and coriander.
  2. Spray both sides of the steaks with oil, sprinkle over spice blend, pressing on with fingertips. Barbecue the steaks on the hot grill for 1 minute. Turn and barbecue for a further 1 minute. Reduce heat to medium, barbecue 3-5 minutes for medium or until cooked to your liking. Transfer steaks to the wire rack and stand 10 minutes to rest. Slice.
  3. Divide salad between 4 serving plates. Top with steak. Whisk all the dressing ingredients together. Pour over the steak and salad. Serve with lime wedges.