Mexican Beef with Fresh Corn and Black Bean Salsa
Photography Damien Van Der Vlist.
Serves: 6
INGREDIENTS
4 x 200 gram sirloin steaks
Marinade
2 cloves garlic, crushed
2 tablespoons sweet chilli sauce
2 tablespoons Worcestershire sauce
¼ cup soy sauce
1 tablespoon lemon juice
2 tablespoons olive oil
¼ cup chopped coriander
Salsa
2 fresh corn cobs
1 x 425 gram tin cooked black beans, rinsed and drained
2 vine-ripened tomatoes, diced
4 spring onions, thinly sliced
1 long red chilli, seeded, finely chopped
1 clove garlic, finely chopped
1 teaspoon cumin seeds, toasted
juice of 2 limes
2 tablespoons olive oil
sea salt and freshly ground pepper
Dressing
1 cup sour cream
fine zest and juice of 1-2 limes
1 clove garlic, crushed
2 tablespoons finely chopped coriander
crisp lettuce leaves for serving
METHOD
Marinade: Put all the ingredients in a food processor and blend until smooth. Place the steaks in a dish and pour over the marinade. Leave for 1 hour or overnight, covered in the fridge.
Salsa: Cook the corn in boiling water until just cooked. Drain and refresh then slice the kernels off the cob with a sharp knife. Place in a bowl and gently combine with all the remaining salsa ingredients. Season.
Dressing: Whisk the sour cream, lime juice, garlic and the coriander together and season well.
To cook: Heat a grill plate, large sauté pan or a barbecue until very hot. Lift the beef out of the marinade, pat dry with kitchen towels and season. Cook for 3 minutes each side, depending on the thickness, until medium rare. Transfer to a plate, cover lightly and rest for 5 minutes.
To serve: Slice each steak thinly and combine with the salsa. Line a platter or individual plates with lettuce and top with the salad. Drizzle over the dressing and garnish with lime wedges. Serve with warm tortillas if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.