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Mexican beef salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 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
  • 125.00 ml fresh coriander leaves
  • 4 green onions, thinly sliced
  • 2 garlic cloves, crushed
Instructions:
  • Preheat the oven to 200°C. Place the pumpkin in a roasting pan and generously spray with oil. Roast, shaking the pan occasionally, until the pumpkin is golden and tender, for about 15 minutes.
  • Preheat a barbecue plate or chargrill over medium heat and juice 2 limes. Season beef with taco seasoning, spray with oil, and grill for 3 minutes on each side until cooked to your preference. Transfer to a plate, cover, and let it rest for 5 minutes.
  • Cut the remaining limes in half and cook them cut side down until slightly charred, about 1 minute.
  • Combine pumpkin, beans, corn, coriander, onion, garlic, and lime juice in a bowl. Thinly slice beef and add to the mixture. Toss everything together and serve with lime halves.

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