Name: Mexican barbecue beef salad with lime dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: mexican
Ingredients: 2 corn cobs, husks and silks removed; 500g pkt Tri Colour Capsicum Pack, seeded, cut into strips; Olive oil spray; 3 Beef Porterhouse Steaks; 10.00 gm Mexican seasoning; 2 White Soft Wraps, cut into wedges; 400g can black beans, rinsed, drained; 1 oak lettuce, leaves separated; 200g Perino tomatoes; 42.00 gm lime juice; 18.20 gm extra virgin olive oil; 2.50 gm ground cumin; Lime wedges, to serve

Mexican barbecue beef salad with lime dressing

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Grilled Mexican beef and corn salad with zesty lime dressing - a flavor fiesta!

Ingredients:

2 corn cobs, husks and silks removed
500g pkt Tri Colour Capsicum Pack, seeded, cut into strips
Olive oil spray
3 Beef Porterhouse Steaks
10.00 gm Mexican seasoning
2 White Soft Wraps, cut into wedges
400g can black beans, rinsed, drained
1 oak lettuce, leaves separated
200g Perino tomatoes
42.00 gm lime juice
18.20 gm extra virgin olive oil
2.50 gm ground cumin
Lime wedges, to serve

Instructions:

Preheat a barbecue grill or chargrill to medium-high heat. Coat the corn and capsicum with oil spray. Grill the corn, turning occasionally, for 8-10 minutes until charred all around. Transfer the corn to a plate to cool slightly. Grill the capsicum, tossing occasionally, for 5 minutes until charred. Once cool enough to handle, slice the kernels off the corn cob. Place the capsicum in a large bowl and let it cool for 5 minutes.
Coat the beef with oil and sprinkle with 3 teaspoons of Mexican seasoning. Grill the beef for 3 minutes on each side or until cooked to your preference. Allow the beef to rest covered for 5 minutes before slicing thinly.
Coat the wraps lightly with oil and sprinkle with the remaining 1 teaspoon of Mexican seasoning. Grill for about 2 minutes on each side until nicely charred.
Combine the beef, beans, lettuce, and tomato with the capsicum in a bowl. Whisk lime juice, oil, and cumin in another bowl and season. Add the dressing to the capsicum mixture and toss everything together.
Divide the flavorful capsicum mixture onto plates. Add the corn on top and serve alongside the charred bread.

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