Mexican Grilled Steak With Corn Salad

The ingredient of Mexican Grilled Steak With Corn Salad

• olive oil cooking spray
• 2 corn cobs trimmed
• 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 2 teaspoon chilli flakes
• 1 garlic clove crushed
• 1 teaspoon finely grated lime rind
• 4 150g each beef rump steaks
• 1 large red onion cut into thin wedges
• 420g can red kidney beans drained rinsed
• 1 long red chilli deseeded thinly sliced
• 1 3 cup chopped fresh coriander leaves
• 1 tablespoon lime juice
• lime wedges and
• fresh coriander leaves to serve

The Instruction of mexican grilled steak with corn salad

• spray a barbecue plate or chargrill with oil heat over medium high heat rub 2 teaspoons oil over corn cobs cook for 10 minutes turning occasionally or until lightly browned and tender
• combine paprika cumin chilli flakes garlic lime rind and remaining oil in a ceramic baking dish add steaks turn to coat cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking cook onion for 5 to 6 minutes or until light brown and tender
• cut kernels from corn cobs combine corn kernels beans sliced chilli chopped coriander onion and lime juice in a bowl serve steaks with corn mixture lime wedges and coriander leaves

Nutritions of Mexican Grilled Steak With Corn Salad

calories: 406 3 calories
calories: 17 2 grams fat
calories: 4 3 grams saturated fat
calories: 20 2 grams carbohydrates
calories: n a
calories: n a
calories: 39 1 grams protein
calories: 96 milligrams cholesterol
calories: 285 milligrams sodium
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calories: nutritioninformation