MEXICAN STEAK AND CORN WITH SALAD

SERVES 4

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

strips

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.