2 teaspoons cumin
2 teaspoons chilli powder
4 x 100g lean sirloin steaks
mexican black bean salad
400g can black beans, rinsed, drained
3 cups frozen corn kernels, defrosted
1 large red capsicum,finely diced
1-2 jalapenos or long red chillies, finely chopped
3 shallots, finely sliced
4 large tomatoes, diced
1 medium ripe avocado, diced
Step 1Mix spices in a small bowl, then rub evenly over each steak.
Step 2Make Mexican salad: Combine all ingredients in a salad bowl and season with cracked black pepper. Cover and set aside.
Step 3Preheat barbecue hotplate or grill pan to medium-high heat. Spray with olive oil and cook steaks for 2–3 minutes each side for medium, or until done to your liking. Set aside to rest for 2–3 minutes, then slice steak thinly.
Step 4Divide salad among 4 serving plates. Top with sliced steak and serve with coriander leaves and lime wedges, if you prefer.
