Mexican barbecued beef steak and black bean salad

Mexican beef salad with coriander dressing

4 - 8 as a side

Serves

20 mins

Prep Time

20 mins

Cook Time

Recipe author

Kelly Gibney

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!

Rate this recipe

High Protein

High Iron

High Fibre

Dinner,

Beef,

Party Favourites,

Picnic,

Everyday,

Salads,

Family Favourites,

Easy,

Special Occasion & Entertaining

Ingredients

Steak and marinade

600g Quality Mark rump steaks

2 whole peppers chipotle chillis in Adobo sauce

2Tbsp 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.

Start Timer

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.

Nutrition Information per Serving (250g)

This nutrition analysis is based on 8 serves as a side.

Energy

1560kJ (373 kcal)

Protein

23.9g

Total Fat

23.5g

Saturated Fat

5.7g

Carbs

13.6g