Mexican Steak & Corn With Salad

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our Weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Rub steaks with oil and half the spice mix.

Step 2

To make dressing, combine all ingredients in a bowl with remaining seasoning and add a little cold water to thin out, if necessary.

Step 3

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.

Step 4

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.

Step 5

Remove and rest, loosely covered in foil, for 5 minutes.

Step 6

Cook corn on same grill, turning occasionally, for about 3 minutes, or until browned and tender.

Step 7

Serve corn with steak and salad and drizzle over dressing.

Tips & Variations


No special items needed.

Tags : Dinner

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