Mexican Salsa & Steak salad

Mexican Salsa & Steak salad | Nadia Felsch
Mexican Salsa & Steak salad | Nadia Felsch
Mexican Salsa & Steak salad
Prep time
Cook time
Total time
yield: 2
  • 1 corn cob
  • 2 Lebanese cucumbers
  • 2 medium tomatoes
  • ½ medium red onion
  • 2 tablespoons shallots
  • 2 tablespoon fresh coriander leaves
  • 1 avocado
  • Juice, 1 lime
  • Salt and pepper, to taste
  • 2 palm-sized quality eye fillet steaks
  • Olive oil, to cook
  • Salt and pepper, to taste
  1. Bring a small saucepan of water to the boil
  2. Once boiling, add peeled and cleaned corn cob
  3. Cook for a few minutes until vibrant
  4. Drain and place in icy water
  5. Cut kernels off and place in a bowl to serve
  6. Whilst corn is cooking, wash and dice cucumbers and tomatoes
  7. Finely dice onion
  8. Wash and finely slice shallots
  9. Wash and finely chop coriander
  10. Dice avocado
  11. Combine all salad ingredients including lime juice and season to taste
  1. Heat a frypan on medium-high heat
  2. Once hot, add oil
  3. Season both sides of the steak and cook to taste
  4. Rest as required to taste
  5. Slice thinly and layer over the salad to serve
A crowd pleasing dish that's easy to multiply for larger groups and freshens up the protein and vegetable classic!

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