Mexican Chilli-Rubbed Steak with Corn Salsa
 
Prep time
Cook time
Total time
 
This simple, pan-fried, chilli-rubbed steak and fresh salsa screams "Summer!" to me and is loaded with fibre, protein, healthy fats and healing spices.
Author:
Recipe type: Main
Cuisine: Egg-free, gluten-free, nut-free, soy-free, wheat-free. Dairy-free depending on choice of cooking fats.
Serves: 4
Ingredients
  • 1 tbsp ghee (or coconut oil for dairy free meal)
  • 1½ tbsp Mexican Seasoning or DIY Homemade Taco Seasoning
  • 500g piece of beef rump steak
  • 1 can organic kidney beans, drained OR 1 cup cooked kidney beans
  • 2 corn cobs, kernels removed
  • 2 large tomatoes, seeds removed, roughly chopped
  • ½ cup fresh coriander, finely chopped
  • Juice of one lime
Instructions
  1. Rub the spice mix over both sides of the steak, using your hands to ensure it is evenly coated.
  2. Heat ghee or oil in a large frying pan on medium-high heat. Add rump steak to heated pan and cook steak for 8-10 minutes (4-5 minutes each side) until browned, yet pink on the inside (or as cooked as desired). Remove from pan and cover to keep warm.
  3. In a medium bowl, combine kidney beans, corn kernels, tomato and coriander. Pour lime juice over mixture and stir gently to combine.
  4. To serve, divide salsa mixture evenly between four plates, thickly slice rump steak and place slices on top of salsa.
Recipe by @OmNomAlly at https://omnomally.com/2015/01/14/mexican-chilli-rubbed-steak/