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Photo of Mexican steak and salsa by WW

Mexican steak and salsa

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Corn

2 cob(s), large, husk on

Olive oil

1 tbs

Beef rump steak, raw

480 g, (4x150g steaks), fat trimmed

Reduced-salt taco seasoning mix

2 tbs

Red onion

½ medium, thinly sliced

Oil spray

2 x 3 second spray(s)

Zucchini

2 small, thickly sliced

Roasted capsicum, not in oil

100 g, cut into chunks

Fresh red chilli

1 whole, thinly sliced

Fresh coriander

⅓ cup(s), chopped

Lime juice

2 tbs

Instructions

  1. Place corn on a microwave-safe plate. Cook on High (100%) for 3 minutes. Remove husk.
  2. Preheat a barbecue or chargrill over medium-high heat. Rub corn with 2 teaspoons oil. Cook, turning, for 5-7 minutes or until lightly charred.
  3. Meanwhile, rub steaks with combined spice mix and remaining oil. Cook steaks and onion for 2-3 minutes each side or until steaks are cooked to your liking and onion is browned. Transfer to a plate. Cover to keep warm.
  4. Lightly spray zucchini with oil. Season with salt and pepper. Cook, turning occasionally, for 4-5 minutes or until lightly charred and tender. Place in a bowl with capsicum, onion, chilli and coriander. Cut kernels from corn. Add corn and lime juice to bowl. Toss well to combine. Serve steaks with salsa.

Notes

SERVING SUGGESTION: Mixed salad leaves and canned red kidney beans, warmed.

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