|4||tortilla wraps tortilla wrap|
|4|| corn cobs
|60 g g||butter butter|
|750 g g|| sweet potatoes
(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|
|plain yoghurt plain yoghurt|
For the salsa
|2 tbsp tbsp|| coriander
|200 g g|| tomatoes
|0.5|| green peppers
(deseeded and diced)
(stoned and diced)
|0.5|| Red chillies
(deseeded and finely chopped)
Mexican steak salad bowl
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.
- 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.
- 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.
- 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.
- 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.