Mexican grilled steak with corn salad

• 16 Fixings3 Strategy Steps
  olive oil cooking splash
  2 corn cobs, managed
  2 tbsp vegetable oil
  1 tsp smoked paprika
  1 tsp ground cumin
  1/2 tsp stew chips
  1 garlic clove, squashed
  1 tsp finely ground lime skin
  4 (150g each) meat back end steaks
  1 huge red onion, cut into slim wedges
  420g can red kidney beans, depleted, washed
  1 long red stew, deseeded, daintily cut
  1/3 cup hacked new coriander leaves
  1 tbsp lime juice
  lime wedges and
  new coriander leaves, to serve
  Select all fixings

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  • Stage 1

    Splash a grill plate or chargrill with oil. Heat over medium-high intensity. Rub 2 teaspoons oil over corn cobs. Cook for 10 minutes, turning every so often, or until delicately seared and delicate.

    Stage 2

    Consolidate paprika, cumin, stew chips, garlic, lime skin and remaining oil in a ceramic baking dish. Add steaks. Go to cover. Cook steaks for 3 to 4 minutes each side for medium or until cooked however you would prefer. Cook onion for 5 to 6 minutes or until light brown and delicate.

    Stage 3

    Cut pieces from corn cobs. Consolidate corn portions, beans, cut stew, hacked coriander, onion and lime juice in a bowl. Serve steaks with corn blend, lime wedges and coriander leaves.

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