Mexican barbecued beef steak and black bean salad

Mexican beef salad with coriander dressing

Serves

4 - 8 as a side

Prep Time

20 mins

Cook Time

20 mins

Steak on the barbecue is an absolute kiwi classic but Kelly reckons this is an especially delicious way to approach it. She's taken punchy Mexican flavours and created a marinade for the rump steak, which is an economical cut of beef. It's delicious and really perfect for this use. She's paired it with all her favourite fresh ingredients too - she's been making this amazing salad for years!

Kelly Gibney

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Ingredients

Steak and marinade

600g Quality Mark rump steaks
2 whole peppers chipotle chillis in Adobo sauce
2 Tbsp sauce chipotle chillis in Adobo sauce
from the can
2 tsp ground cumin
2 tsp sugar
3 garlic cloves
thinly sliced
1 Tbsp oil
2 Tbsp lemon juice
2 Tbsp soy sauce

Salad

120g salad greens
½ red capsicum
thinly sliced
¼ red onion
thinly sliced
2 radishes
very thinly sliced
½ avocado
sliced
100g feta
1 can black beans
rinsed
1 can sweet corn
drained
handful cherry tomatoes
halved
salt and pepper
to season

Dressing

Large handful fresh coriander
⅓ cup extra virgin olive oil
1 garlic clove
diced
1 tsp honey
juice of 1 lemon juice
or lime

Method

Mix together the marinade ingredients in a shallow bowl that will fit the steak. Lay the piece of steak in it and turn over to ensure the meat is well coated. Place in the fridge to marinate for 4-7 hours.

Use a hand blender to blitz the dressing ingredients until smooth. Taste and season well.

Select a large plate or platter. Scatter the salad leaves, capsicum and red onion. Add the radish slices, avocado and crumbled feta. Finish with the black beans, corn and cherry tomatoes.

Heat your barbecue until very hot. Cook the steak for 2-2.5 minutes on each side (depending on thickness). Place on a plate and leave to rest for 10 minutes.

Slice thinly and lay on top of the salad. Drizzle the resting juices over the top.

Just prior to serving, pour some of the dressing over the salad and put the rest in a little serving jug. Top with a little flaky sea salt and cracked black pepper.