Salads

Southwestern Steak Salad

Name: Southwestern Steak Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 - 4 people
Ingredients: 1/3 cucumber, diced; 1/2 400g tinned black beans, drained and rinsed; 1 ear of corn (mielie), steamed and cut off the cob; 1/2 red onion, sliced; 1 avocado, sliced; 2 serenade (sweet) chillies, sliced; 40g mature cheddar with peri-peri, chunks; Fresh coriander leaves, for garnish (optional); Olive oil, for drizzling; Lime wedges, for serving

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended

Method

Prepare all of the fresh ingredients for the salad and combine in a large bowl.
Lightly coat the flank steak in olive oil and season with cumin, chilli flakes and salt.
Grill the flank steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
Allow the meat to rest for half its cooking time.
Using a sharp knife, thinly slice the steak and toss into the salad.
Drizzle olive oil and a squeeze of lime juice over the salad and top with a few tortilla chips for crunch.