Mexican BBQ Steak

SERVES 4-6 | 20 MINS PREP | 20 MINS COOK TIME

INGREDIENTS

Steak & marinade
600g rump steaks
2 whole peppers from can of chipotle chillis in Adobo sauce
2 Tbsp sauce from can of chipotle chillis in Adobo sauce
2 tsp ground cumin
2 tsp sugar
3 garlic cloves, thinly sliced
1 Tbsp oil
2 Tbsp lemon juice
2 Tbsp soy sauce

Salad
120g salad greens
½ red capsicum, thinly sliced
¼ red onion, thinly sliced
2 radishes, very thinly sliced
½ avocado, sliced
100g feta
1 can black beans, rinsed
1 can corn, drained
Handful cherry tomatoes, halved
Salt and pepper

Dressing
Large handful fresh coriander
⅓ cup extra virgin olive oil
1 garlic clove, diced
1 tsp honey
Juice of 1 lemon or lime

METHOD

Mix together the marinade ingredients in a shallow bowl that will fit the steak. Lay the piece of steak in it and turn over to ensure the meat is well coated. Place in the fridge to marinate for 4-7 hours.

Use a hand blender to blitz the dressing ingredients until smooth. Taste and season well.

Select a large plate or platter. Scatter the salad leaves, capsicum and red onion. Add the radish slices, avocado and crumbled feta. Finish with the black beans, corn and cherry tomatoes.

Heat your barbecue until very hot. Cook the steak for 2-2.5 minutes on each side (depending on thickness). Place on a plate and leave to rest for 10 minutes.

Slice thinly and lay on top of the salad. Drizzle the resting juices over the top.

Just prior to serving, pour some of the dressing over the salad and put the rest in a little serving jug. Top with a little flaky sea salt and cracked black pepper.

RECIPE & IMAGES THANKS TO RECIPES.CO.NZ

Looking for quality meat at a great price? Check out this week's in-store specials.