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Ali’s Mexican Steak Salad


  • 2 medium rump steaks, about 250g each
  • Marinade:
  • Juice of 1 large lime
  • 1 garlic clove, crushed and finely chopped
  • 2 tbsp olive oil
  • 1 tsp cumin
  • Half a tsp chilli powder
  • Handful fresh coriander, chopped
  • Black pepper
  • Salad:
  • Half a crunchy lettuce like iceberg, shredded
  • 16 cherry tomatoes, halved
  • A small tin sweetcorn
  • 1/2 400g tin of black beans
  • 1/4 red onion finely sliced (optional)
  • Small bunch coriander
  • Quarter of a red chilli, finely chopped
  • Olive oil
  • Juice from 1 lime
  • 2 large handfuls plain tortilla chips
  • Salt and pepper
  • 0 : 6

    Put all the marinade ingredients together in a freezer bag, put the steaks in and rub it all about so that the meat is thoroughly coated. Pop it in a cool box or fridge for at least a couple of hours, longer if possible.

    Take this out of the fridge 10 minutes before you want to cook the steaks. Pre heat the BBQ with the BBQ Grid in place for 2-3 minutes on a medium heat. Wipe the grid surface with a little oil then add the steaks.

    Grill for about 3 minutes on each side, depending on how you like it. This will be medium rare. When it is cooked, put it to one side to rest and make the salad.

    Now assemble the salad in a large bowl or on a large plate. Put the lettuce, tomatoes, sweet corn, tomatoes, onion, chilli, tortillas and coriander together and combine gently.

    Mix/whisk together the dressing ingredients in a small glass or bowl.

    Slice the steak into 1 cm strips and add to the salad, then pour the dressing over and mix gently. Serve with a cold beer and grated cheese over the top if you fancy.