Mexican Steak & Corn With Salad
January 30, 2019
"From our Weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (502.2 g)
- Calories 699.6
- Total Fat - 36 g
- Saturated Fat - 11.3 g
- Cholesterol - 275.7 mg
- Sodium - 304.4 mg
- Total Carbohydrate - 43.9 g
- Dietary Fiber - 4.8 g
- Sugars - 10.1 g
- Protein - 54.3 g
- Calcium - 193.8 mg
- Iron - 3.5 mg
- Vitamin C - 32.5 mg
- Thiamin - 1.4 mg
Rub steaks with oil and half the spice mix.
To make dressing, combine all ingredients in a bowl with remaining seasoning and add a little cold water to thin out, if necessary.
Spread tortillas over an oiled oven tray and cook in a hot oven (200C) for about 5 to 8 minutes, or until lightly browned and then cool on tray and then combine with lettuce, tomatoes and onion in a bowl.
Cook steaks on a lightly oiled, heated grill plate over a medium to high heat for 3 to 4 minutes on each side for medium, or until cooked to your liking.
Remove and rest, loosely covered in foil, for 5 minutes.
Cook corn on same grill, turning occasionally, for about 3 minutes, or until browned and tender.
Serve corn with steak and salad and drizzle over dressing.
Tips & Variations
No special items needed.