This vibrant salad is light, fresh and full of veggies, creamy avocado, charred sweetcorn and protein-rich black beans. Served alongside Mexican spiced steak.
This Week
2 Dec - 8 Dec
Mexican Spiced Steak with Charred Corn, Avocado, and Black Bean Salad
- Under 30 minutes
- 4
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Meal Prep Guide
Prepare the salad dressing (store in a glass jar in the fridge).
NOTE – if you’re cooking the fish and chips and the roasted broccoli dish this week then you can make a big batch of dressing as you’ll use it across each recipe.
Ingredients
- 3 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp dijon mustard
- 1 garlic clove (crushed)
- Pinch of salt and pepper
Method
- Add all of the ingredients to a glass jar and shake well to combine.
Toast ¼ cup pumpkin seeds, and allow to cool (store in an airtight container in the pantry).
Tips
- If you have made a big batch of the dressing, shake well and remove around 6 Tbsp; and add 1 crushed garlic clove.
- Resting the steak is so important as it stops the juices from running and instead, the steak can retain these juices and your steak will be nice and tender.
Shortcuts
Vegetables
- Add some sliced cherry tomatoes.
- Swap out the mixed leafy lettuce for baby cos.
Protein
- Swap out the steak for chicken thighs (using the same marinade).
- Swap out the steak for prawns – marinade in the juice and zest of 1 lemon, 2 garlic cloves (crushed), 2 tsp smoked paprika and salt and pepper.
- For a vegetarian option, omit the steak and add ¾ of quinoa (cooked as per packet instructions), some feta and a little extra dressing you need.
Other
- Swap out the pumpkin seeds for almonds or sunflower seeds.
Ingredients
Steak
- 500-600g scotch fillet or steak of choice
- 2 Tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 garlic cloves (crushed)
- ½ tsp chilli flakes
- Salt and pepper
Dressing
- 3 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp dijon mustard
- 1 garlic clove (crushed)
- Pinch of salt and pepper
Salad
- 1 ½ cups frozen sweetcorn (defrosted)
- Olive oil or butter
- Salt and pepper
- ½ bag mixed leaf lettuce (roughly chopped)
- 400g black beans (rinsed and drained)
- 1 red capsicum (diced)
- ½ cucumber (diced)
- 1 avocado (diced)
- ½ cup coriander (roughly chopped)
- ¼ cup pumpkin seeds (toasted)
Method
- Get started by marinating the steak. Add the olive oil, spices, garlic, salt, and pepper to a bowl. Add the steak and marinate for at least 15-20 minutes while you prepare everything else.
- Add a little butter or olive oil to a large pan over medium-high heat. Add the corn and season with salt and pepper; cook for 3-5 minutes until golden brown and starting to char; set aside to cool.
- To make the salad dressing, simply add all of the ingredients to a glass jar and shake well to combine.
- Add the charred corn, black beans, capsicum, cucumber, avocado, lettuce, coriander and pumpkin seeds to a large salad bowl, pour over the dressing and gently toss.
- To cook the steak. Heat a BBQ or pan-fry until hot, then add the steak and cook for 3-4 minutes on either side or until cooked to your liking; allow to rest for 10 minutes before slicing.
- Slice the steak and serve alongside the salad.
Variations
Vegetables
- Add some sliced cherry tomatoes.
- Swap out the mixed leafy lettuce for baby cos.
Protein
- Swap out the steak for chicken thighs (using the same marinade).
- Swap out the steak for prawns – marinade in the juice and zest of 1 lemon, 2 garlic cloves (crushed), 2 tsp smoked paprika and salt and pepper.
- For a vegetarian option, omit the steak and add ¾ of quinoa (cooked as per packet instructions), some feta and a little extra dressing you need.
Other
- Swap out the pumpkin seeds for almonds or sunflower seeds.
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