MEXICAN BEEF & CORN SALAD

SERVES 4 PREP + COOK 45 MINS + COOLING

✦ 2 corn cobs, trimmed, husks and silks removed ✦ 2 tbsp olive oil

✦ 2 tbsp lime juice

✦ 500g beef rump steaks, trimmed

✦ 2 tsp ground cumin

✦ 1 tsp smoked paprika

✦ pinch cayenne pepper

✦ 8 x 20cm wholegrain tortillas

✦ 420g canned kidney beans, drained, rinsed

✦ 200g baby roma tomatoes, halved

✦ 1 avocado, sliced

✦ ½ cup chopped coriander leaves

PEPITA SAUCE

✦ ¼ cup pepitas (pumpkin seeds)

✦ ½ cup coriander leaves

✦ 1 clove garlic, crushed

✦ 2 tbsp olive oil

✦ 2 tbsp lime juice

✦ ¼ cup Greek-style natural yoghurt

1 Place each corn cob on a sheet of foil. Brush cobs with 2 tsp of the oil and half the juice. Wrap foil tightly around each cob. Cook corn on heated oiled grill plate (or grill or barbecue) over medium heat, turning occasionally, 15 mins until tender. Cool 10 mins. When cool enough to handle, cut kernels from corn.

2 PEPITA SAUCE Process pepitas, coriander, garlic and oil in a food processor until well combined. Add juice and yoghurt. Process until smooth. Season to taste.

3 Brush steaks with 2 tsp of remaining oil and sprinkle with spices. Season. Cook steaks on heated oiled grill plate over medium-high heat 3 mins each side, for medium-rare, or until cooked as desired. Remove from heat. Rest, covered with foil, 5 mins.

4 Meanwhile, place tortillas on heated grill plate 30 secs each side until lightly charred.

5 Place corn kernels in a large bowl with beans, tomato, avocado, coriander, remaining oil and remaining juice. Toss gently to combine. Season.

6 Cut steak into thin slices. Top each tortilla with corn salad and sliced steak. Serve drizzled with sauce.