Mexican inspired beef salad
Serves 4
Ingredients
2 tsp cumin
1 tsp of paprika, chipotle, garlic powder & oregano
700g piece of flank steak
1 cup quinoa
1 cup corn
1 tbsp lime juice
1/2 tsp smoked paprika
1 large avocado - diced
1 red onion - finely diced
2 heirloom tomatoes or 1 punnet cherry tomatoes - diced
Half a cucumber- diced
1 cup coriander - chopped
1 tbsp lime juice
1 tbsp Extra virgin OO
1/2 cup mayo
3 tbsp lemon juice
1/2 tsp chipotle powder
1 tbsp Extra virgin OO
Lettuce to serve
Instructions
Cook the quinoa.
Make the rub by mixing the first five ingredients together. Then add salt & pepper. Place the steak on a plate, drizzle with oil and then rub the spice mix on both sides.
Heat a large pan on a high heat, fry the steak for about 4.5 minutes per side (this will vary depending on how cooked you like your steak)
Leave it to rest for 10 mins.
Fry the corn in some butter with the lime juice and paprika until slightly blackened. Set aside.
Mix the salsa ingredients together, season well.
Mix the mayo together.
Serve everything on a platter or divide into four bowls and ENJOY!
