Chargrilled Beef With Avocado & Corn Salsa
Prep: 10 mins
Cook: 25 mins
2 serves Serves: 2
4
4
A simple way to serve a delicious steak.
1

Ingredients

  • 1 red capsicum, seeded and cut into 2-3cm pieces
  • 1 large corn cob, husk intact
  • 1/2 medium avocado, peeled, seeded and diced
  • 2 tbs fresh coriander, chopped
  • 2 tsp fresh lime juice
  • olive or canola oil spray
  • pepper
  • 2 x 110 g lean beef, fat trimmed
  • 1 lime, cut into wedges

Method

  1. Preheat oven to 200°C (180°C fan forced).
  2. Place capsicum on a non-stick baking tray and roast for 10-15 minutes or until tender.
  3. Microwave the corn cob in its husk on HIGH (100%) for 3 minutes. Set aside to cool slightly. Remove the husk and silk. Cut kernels from the cob into a medium sized bowl. Discard cob.
  4. For the salsa, add capsicum, avocado, coriander and lime juice to the corn.
  5. Preheat a grill pan or heavy based frying pan over medium heat. Spray the steaks with oil and season with pepper. Cook steaks to your liking. Rest for 2 minutes. Slice steak into strips.
  6. Divide salsa between plates and top with the steak slices. Serve with lime wedges.

Hint
Bottled lime juice can be used when fresh limes are not available.

**LIVELIGHTER SUMMER BBQ RECIPE COMPETITION FINALIST**
Submitted by Donna of The Vines


Variation: A drained can of no-salt-added corn kernels, or frozen corn, can be used in place of the fresh corn cob.

Healthy tip!

To eat less saturated fat, choose leaner cuts of meat and and trim the fat off meat before cooking.

More tips

Nutrition Information

per serving per 100g
Energy 1506 kJ 565 kJ
Protein 28.2 g 10.6 g
Fat, total 20.7 g 7.8 g
— saturated 5 g 1.9 g
Carbohydrate 11.8 g 4.4 g
— sugars 5 g 1.9 g
Sodium 37.6 mg 14.1 mg
Fibre 7 g 2.6 g

Member comments & rating

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Comments (1)

  • Avatar

    Nice and refreshing light meal!
    Shelley Hyslop
    Posted on: 26 Jan 21

Rating (1 ratings)

4




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