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

Energy 1700kJ	Fat saturated 4.30g
Fat Total 17.20g	Carbohydrate sugars g
Carbohydrate Total 20.20g	Dietary Fibre 6.70g
Protein 39.10g	Cholesterol 96.00mg
Sodium 285.00mg

All nutrition values are per serve.

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.