Budget winners

THESE FLAVOUR-LOADED PLATES ARE BOUND TO MAKE IT ON TO HIGH ROTATION AT YOUR PLACE CHARRED MEXICAN BEEF SALAD WITH FRESH TOMATO & LIME SALSA SERVES 4. PREP 20 MINS. COOK 15 MINS

INGREDIENTS

• 2 corn cobs, in husks

• 2 tbsp extra virgin olive oil

• 2 tbsp chipotle spice mix

• 500g beef rump steak

• 1 red capsicum, cut into strips

• 8 flour tortillas

• 80g mixed salad leaves

• Sour cream, to serve

FRESH TOMATO AND LIME SALSA

• 2 medium tomatoes, seeded, finely chopped

• ½ small red onion, finely chopped

• ¼ cup roughly chopped fresh coriander leaves

• ½ tsp finely grated lime rind

• 1 tbsp lime juice

• 1 tbsp extra virgin olive oil

METHOD

1 Peel back husks on corn cobs. Remove silk and discard. Roll husks back again to cover cobs. Place on a microwave-safe plate. Microwave corn on HIGH (100%) for 3 minutes. Cool. Remove and discard husks. Brush corn with half the oil.

2 Combine spice mix and remaining oil in a glass or ceramic dish. Add beef. Rub to coat. Preheat a barbecue grill or hotplate on high. Cook beef for 3 minutes each side for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil. Set aside for 5 minutes to rest.

3 Meanwhile, cook corn and capsicum, turning, for 6 to 8 minutes or until tender and lightly charred. Transfer corn to a chopping board. Carefully cut kernels from cobs in large chunks. Set aside to cool slightly.

4 Grill tortillas on barbecue for 1 minute each side or until lightly charred.

5 Meanwhile, make fresh tomato and lime salsa. Combine all ingredients in a bowl. Season with salt and pepper.

6 Slice beef. Combine corn, capsicum and mixed salad leaves in a bowl. Arrange salad mixture on a large serving platter. Top with beef. Spoon over tomato salsa. Serve with tortillas and sour cream.