Mexican beef salad

Mexican beef salad

Ingredients (serves 4):

  • 400g butternut pumpkin, peeled, cut into 1cm cubes
  • Olive oil cooking spray
  • 4 limes
  • 450g beef rump steak, trimmed
  • 35g packet taco seasoning
  • 400g can red kidney beans, rinsed, drained
  • 310g can corn kernels, rinsed, drained
  • 1/2 cup fresh coriander leaves
  • 4 green onions, thinly sliced
  • 2 garlic cloves, crushed



  1. Preheat oven to 200°C.
  2. Place pumpkin in a roasting pan. Spray with oil. Roast, shaking pan occasionally, for 15 minutes or until golden and tender.
  3. Meanwhile, preheat a barbecue plate or chargrill on medium heat.
  4. Juice 2 limes and set aside.
  5. Sprinkle beef with taco seasoning. Spray with oil. Cook for 3 minutes each side for medium or until cooked to your liking.
  6. Remove to a plate. Cover and set aside for 5 minutes to rest.
  7. Meanwhile, cut remaining limes in half. Cook, cut side down, for 1 minute or until slightly charred.
  8. Place pumpkin in a bowl. Add beans, corn, coriander, onion, garlic and reserved lime juice.
  9. Thinly slice beef. Add to pumpkin mixture. Toss to combine.
  10. Serve with lime halves.
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