that's life (Australia)
MEXICAN STEAK AND CORN WITH SALAD
PREP AND COOK: 20 MINS 4 x 150g beef sirloin steaks 1 tblsp olive oil
40g sachet burrito spice mix 4 tortillas, cut into 1cm-wide
120g mixed lettuce leaves
250g punnet cherry tomatoes 1 red onion, thinly sliced
4 corn cobs, halved DRESSING
300ml tub light sour cream 1 tsp finely grated lime rind 2 tblsps lime juice
1 Rub steaks with oil and half the spice mix.
2 To make dressing, combine all ingredients in a bowl with remaining seasoning. Add a little cold water to thin out, if necessary. 3 Spread tortillas over an oiled oven tray.
4 Cook in a hot oven (200°C) for about 5 to 8 minutes, or until lightly browned. Cool on tray. Combine with lettuce, quartered tomatoes and onion in a bowl.
5 Meanwhile, cook steaks on a lightly oiled, heated grill plate over a medium to high heat for 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered in foil, for 5 minutes.
6 Cook corn on same grill, turning occasionally, for about 3 minutes, or until browned and tender.
7 Serve corn with steak and salad. Drizzle over the dressing.