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