Spice up an everyday rump steak with these Mexican flavours for a fiesta that the whole family will enjoy.
The ingredient of Mexican Steak With Sweet Potato Wedges And Bean Salad
- 800g small sweet potato
- 30g packet taco spice mix
- 280g jar coles brand mixed chargrilled peppers drained reserving oil
- 1 teaspoon grated lime rind
- 1 2kg coles australian beef rump steak
- 375g green beans halved
- 400g can coles brand red kidney beans rinsed drained
- 200g perino tomatoes halved
- 1 2 small red onion sliced thinly
- olive oil or vegetable oil to top up
- 1 4 cup lime juice
- 1 2 cup coriander leaves
- 3 4 cup sour cream
The Instruction of mexican steak with sweet potato wedges and bean salad
- preheat oven to 220c 200c fan forced line a baking tray with baking paper wash sweet potato well and pat dry cut into wedges lengthways leaving skin on toss in a large bowl with 2 tsp of the spice mix and 2 tbsp of reserved oil place in a single layer on prepared tray season with salt bake for 30 40 mins or until tender and browned
- meanwhile combine remaining spice mix lime rind and 2 tablespoons of reserved oil in a small bowl rub all over steak
- preheat a barbecue grill or chargrill on high
- cook green beans in a large saucepan of boiling water for 1 min drain and refresh in a bowl of iced water drain well combine green beans kidney beans tomato onion and peppers in a large bowl pour remaining reserved oil into a measuring jug and top up to 1 4 cup with vegetable or olive oil add lime juice and season add dressing to bean mixture and toss well
- season steak cook on grill for 2 mins each side for medium or until cooked to your liking transfer to a plate and cover with foil rest for 5 mins slice add coriander to salad and season
- serve sliced steak and any juices with wedges sour cream and salad
Nutritions of Mexican Steak With Sweet Potato Wedges And Bean Salad
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