Taco Steak with Mexican Bean Salad

This is a super-easy idea that I pinched from my Mum. Sadly the kids don’t enjoy it much but Peter and I have loved it … and its left overs for multiple days afterwards!

  • 2 tbsp Mexican seasoning.
  • Steak of choice approx 100g per person (We used a thick scotch fillet)
  • 1 ripe avocado, peeled, seeded and chopped
  • 1 punnet cherry tomatoes, quartered (or 2 whole tomatoes)
  • 1/2 large cucumber, chopped
  • 1/2 tin corn kernels, drained and rinsed
  • 1/2 tine kidney beans, drained and rinsed
  • 2 medium stalk celery, chopped
  • lime juice
  • fresh coriander.

Rub the seasoning into the steak on both sides, then either bbq or pan fry to your taste.

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While the steak is cooking, mix together all the salad ingredients.

Allow the steak rest for a few minutes before carving in to strips and serving on top of the salad.

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This quantity of salad was enough for about 4 adult serves.

Such a quick and fresh summer meal. Enjoy!

5 thoughts on “Taco Steak with Mexican Bean Salad

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