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Delicious & Healthy Recipes

Mexican beef salad

Ingredients

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

Instructions

Method:

Preheat oven to 200°C.

Place pumpkin in a roasting pan. Spray with oil. Roast, shaking pan occasionally, for 15 minutes or until golden and tender.

Meanwhile, preheat a barbecue plate or chargrill on medium heat.

Juice 2 limes and set aside.

Sprinkle beef with taco seasoning. Spray with oil. Cook for 3 minutes each side for medium or until cooked to your liking.

Remove to a plate. Cover and set aside for 5 minutes to rest.

Meanwhile, cut remaining limes in half. Cook, cut side down, for 1 minute or until slightly charred.

Place pumpkin in a bowl. Add beans, corn, coriander, onion, garlic and reserved lime juice.

Thinly slice beef. Add to pumpkin mixture. Toss to combine.

Serve with lime halves.

December 15, 2021

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