- 500g Greenlea Sirloin steak (any steak will work)
- 2-3 generous tbsps Mexican Seasoning
- 200g lettuce leaves
- Cherry tomatoes, cut in half
- Carrot, julienned
- Capsicum, cut into thin slices
- Chargrilled corn, taken off the husk
- 1 tin of black beans, rinsed and drained
- Corn chips (we used Culley’s)
- ½ cup Coriander Salsa
- ¼ Sour Cream (we used Tatua)
- 1 tbsp Smoked Paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tsp chilli flakes
- 1 tbsp dried oregano
- ½ tsp salt
- ½ tsp ground black pepper
Mix everything together and store in an airtight jar until needed.
- 1 cup fresh coriander
- 4 cloves garlic, peeled
- 1 spring onion
- 2 small tomatoes, chopped
- 2 jalapenos*
- juice of a lime
- 2-3 tbsps olive oil
Place all the ingredients in a blender and blend until smooth. Store in an airtight jar in the fridge for up to a week.
*You will find Jalapenos in a jar at the supermarkets Mexican section.
Pat the steak dry with a paper towel then sprinkle generously on both sides with the Mexican seasoning. Allow to sit at room temperature for 20 minutes before searing in a hot pan or on the BBQ for approx. three minutes on each side (for medium rare). Remove from the pan and allow to rest while you assemble the salad.
Toss the lettuce leaves with all the vegetables and then the corn chips tip onto a large platter. Mix the coriander salsa with the sour cream. Slice the rested steak into strips, (ensuring you slice against the grain) then place on top of the salad. Drizzle with the coriander sour cream dressing and serve immediately.