Light up the barbie with this tasty Mexican-inspired beef and corn salad, topped with zesty lime dressing.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + cooling & 5 mins resting time
+ cooling & 5 mins resting time
Ingredients
2 corn cobs, husks and silks removed
500g pkt Coles Australian Tri Colour Capsicum Pack, seeded, cut into strips
Olive oil spray
3 Coles Australian Beef Porterhouse Steaks
1 tbs Mexican seasoning
2 Coles Bakery White Soft Wraps, cut into wedges
400g can black beans, rinsed, drained
1 oak lettuce, leaves separated
200g Perino tomatoes
2 tbs lime juice
1 tbs extra virgin olive oil
1 tsp ground cumin
Lime wedges, to serve
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Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Spray the corn and capsicum with oil spray. Cook the corn, turning, for 8-10 mins or until charred all over. Transfer to a plate to cool slightly. Cook the capsicum, tossing occasionally, for 5 mins or until charred. When cool enough to handle, use a knife to remove kernels from the corn. Place the capsicum in large bowl. Set aside for 5 mins to cool.
Step 2
Spray the beef with oil. Rub with 3 tsp Mexican seasoning. Cook the beef on grill for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Thinly slice.
Step 3
Spray the wraps with oil. Sprinkle with the remaining 1 tsp Mexican seasoning. Cook on grill for 2 mins each side or until charred.
Step 4
Add the beef, beans, lettuce and tomato to bowl with the capsicum. Whisk the lime juice, oil and cumin in a small bowl. Season. Add the dressing to the capsicum mixture and toss to combine.
Step 5
Divide the capsicum mixture among serving plates. Top with the corn and serve with the charred bread.
Prep time10 mins10 minutes, + cooling & 5 mins resting time
+ cooling & 5 mins resting time
Ingredients
2 corn cobs, husks and silks removed
500g pkt Coles Australian Tri Colour Capsicum Pack, seeded, cut into strips
Olive oil spray
3 Coles Australian Beef Porterhouse Steaks
1 tbs Mexican seasoning
2 Coles Bakery White Soft Wraps, cut into wedges
400g can black beans, rinsed, drained
1 oak lettuce, leaves separated
200g Perino tomatoes
2 tbs lime juice
1 tbs extra virgin olive oil
1 tsp ground cumin
Lime wedges, to serve
Description
Light up the barbie with this tasty Mexican-inspired beef and corn salad, topped with zesty lime dressing.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Spray the corn and capsicum with oil spray. Cook the corn, turning, for 8-10 mins or until charred all over. Transfer to a plate to cool slightly. Cook the capsicum, tossing occasionally, for 5 mins or until charred. When cool enough to handle, use a knife to remove kernels from the corn. Place the capsicum in large bowl. Set aside for 5 mins to cool.
Step 2
Spray the beef with oil. Rub with 3 tsp Mexican seasoning. Cook the beef on grill for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Thinly slice.
Step 3
Spray the wraps with oil. Sprinkle with the remaining 1 tsp Mexican seasoning. Cook on grill for 2 mins each side or until charred.
Step 4
Add the beef, beans, lettuce and tomato to bowl with the capsicum. Whisk the lime juice, oil and cumin in a small bowl. Season. Add the dressing to the capsicum mixture and toss to combine.
Step 5
Divide the capsicum mixture among serving plates. Top with the corn and serve with the charred bread.
