Cooked - Mexican Steak Salad With Summer Corn And Hot Honey Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Steak Salad With Summer Corn And Hot Honey Dressing

4.0

600 grams rib-eye steaks (or cut of your choice)

2 cobs corn, husk and silks removed

Extra virgin olive oil for brushing

Sea salt and ground pepper

2 teaspoons store-bought Mexican spice rub, or more if needed

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon each Dijon mustard and runny honey

¾ teaspoon each sweet smoked paprika and dried mint

½ teaspoon chilli flakes

2 cloves garlic, crushed

400-gram can black beans, drained and rinsed

½ small red capsicum, finely chopped

Flesh of 1–2 avocados, chopped

5 cups torn cos or romaine lettuce

2 tablespoons each roasted pumpkin and sunflower seeds

200 grams mixed cherry tomatoes, halved (we used red and yellow)

100 grams feta, crumbled

½ small red onion, finely chopped

Flesh of 1 medium avocado

½ cup Greek natural yoghurt

½ packed cup coriander leaves

2 cloves garlic, peeled

2 tablespoons water

1 teaspoon finely grated lime zest

1 tablespoon lime juice

1 tablespoon chopped pickled jalapeños (or more for a spicier version)

1 tablespoon extra-virgin olive oil

1 teaspoon each sea salt and dried oregano

Corn chips

Preheat a barbecue to hot, if using.
Brush the steaks and corn with a little oil and season with salt and pepper. Sprinkle the steaks with the Mexican spice mix.
Cook the steaks and corn on the hot barbecue or in a large frying pan. The steaks will take about 3–4 minutes each side depending on their thickness. Cook the corn until charred in places. Put the steaks on a plate, cover loosely, and rest for 10 minutes.
Whisk all the ingredients for the hot honey dressing together in a large bowl.
Cut the kernels off the corn cobs. Add to the dressing in the bowl with all the remaining salad ingredients and toss together to coat in the dressing.
Using a stick blender or small food processor, blitz all the ingredients for the avocado, jalapeño and oregano dressing until smooth. If you want a thinner dressing, blitz in a little more water.
Transfer the salad to a large serving plate. Slice the steaks thinly against the grain and place over the salad. Drizzle over some of the avocado, jalapeño and oregano dressing, serving the remaining dressing and corn chips separately.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗BarbecueSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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