Mexican Steak & Corn With Salad
Recipe: #31359
January 30, 2019
Categories: Lamb/Mutton, Tomato, Corn Oven Bake, No Eggs, Fresh Tomatoes, more
"From our Weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.