Mexican Style Beef
Ingredients:
- 1/2 tsp cumin
- 1/2 tsp paprika
- Dash of chilli flakes
- 1 tsp olive oil
- 150g lean beef rump steak
- 1 corn cob (save 1/2 for tomorrow!)
- 1/2 red capsicum (pepper), chopped
- 1/4 red (Spanish) onion, chopped
- 1/4 avocado, chopped
- 1 tbsp fresh coriander (cilantro) leaves, roughly chopped
- 1/2 tbsp fresh lime juice
Recipe:
Combine the cumin, paprika, chilli flakes and olive oil in dish. Add the steaks, turning to cover in the spice mix. Allow to marinate for 30 minutes. To make the salad, remove the outer green leaves from the corn cobs and BBQ, steam or microwave the corn for 4-5 minutes or until kernels are cooked through, allow to cool. Once cooled, carefully cut the corn from the 1/2 the cob and place in a bowl. Save the rest for lunch tomorrow! Combine the corn, capsicum, red onion, avocado and coriander leaves. Stir through the lime juice and set aside. For steak, heat a heavy-bottomed skillet (preferably cast iron) over high for 5 minutes. Season steak with salt and pepper. Add 1/2 tsp oil to pan and top with steak and cook about 3-4 minutes or until golden brown curst forms. Turn and cook 2-4 min, depending on how well-done you like your meat. Serve!
