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Mexican steak salad bowl

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4 tortilla wraps tortilla wrap
4 corn cobs corn cob
(husks removed)
60 g g butter butter
750 g g sweet potatoes sweet potato
(peeled and cut into 2cm cubes)
1 tsp tsp paprika paprika
1 tsp tsp cumin cumin
2.5 tbsp tbsp olive oil olive oil
1 bags bag watercress, rocket and spinach salad watercress, rocket and spinach salad
600 g g steaks steak

To serve

limes lime
plain yoghurt plain yoghurt

For the salsa

2 tbsp tbsp coriander coriander
200 g g tomatoes tomato
0.5 green peppers green pepper
(deseeded and diced)
1 avocados avocado
(stoned and diced)
0.5 Red chillies Red chilli
(deseeded and finely chopped)
0.5 limes lime
(juice only)

Mexican steak salad bowl

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45 min


Packed with zesty, herby flavours, these Mexican steak salad bowls make for a great midweek meal when you’re after something fresh and tasty with a kick of chilli heat.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Press a tortilla wrap into an ovenproof bowl and bake for 7-8 minutes, until crisp. Repeat with the remaining tortillas to make 4 bowls.
  1. Wrap each corn cob in a parcel of foil, adding salt, pepper and a knob of butter before sealing. Toss the cubed potato in 2 tbsp oil and half the spices, then tip onto a baking tray. Add both the corn and the potato to the oven and bake for 30 minutes.
  1. Meanwhile, place the steaks on a plate and sprinkle over the remaining spices. Season well, then rub in the remaining oil. Heat a frying pan until very hot and cook your steak of choice depending on your preference. Set aside and leave to rest for 10 minutes.
  1. Mix all the salsa ingredients together and season well. To serve, pile the salad leaves into the tortilla bowls and top with the potato. Slice the corn kernels from the cob and scatter over the salads, finishing with slices of the steaks and the salsa. Serve with lime wedges and yoghurt.