This spicy and crunchy Mexican beef salad can also work with leftover cooked beef from a Sunday roast.  The salad is served with guacamole, also known as the ‘dip of joy’.

The recipe is from ‘Around the world in Salads’ by Katie and Giancarlo Caldesi.

Katie's Mexican beef salad

  • 500 g rump steak
  • 4 pita breads

For the dressing

  • 1 juice of lemon
  • 3 tbsps olive oil
  • 1 clove garlic (finely chopped)
  • 1 chilli (finely sliced)
  • sea salt and ground pepper (to taste)

For the salad

  • 1 cucumber (peeled, deseeded and cut into 1.5cm cubes)
  • 2 little gem lettuce (torn into bite size pieces)
  • 40 g radishes (thinly sliced)
  • 100 g tomatoes (cored, deseeded and cut into bite size pieces)
  • 1 tbsp capers (drained and rinsed)
  • 1 red or yellow pepper (cut into 1cm strips)
  • 1 bunch coriander (stalks removed and roughly chopped)

For the guacamole

  • 1 avocado pear (lightly mashed)
  • 1/4 red onion (finely chopped)
  • 1 small tomato (deseeded and chopped)
  • 1 squeeze lemon juice
  • 1 bunch coriander (stalks removed and roughly chopped)
  • sea salt and ground black pepper
  1. Heat a griddle pan or BBQ to smoking hot.  Season your steak with salt and ground black pepper and cook to your liking.  Let it rest for 5 minutes and cut into thin slices.  

  2. Lightly toast pita bread on the grill pan.  

For the dressing

  1. Combine dressing ingredients in a bowl and adjust seasoning to your liking.

For the guacamole

  1. Add all the ingredients in a mixing bowl, stir to combine and season to taste.  

For the salad

  1. Add the rest of the salad ingredients to a mixing bowl, add the sliced steak;  toss with the dressing to combine

  2. Serve your beef salad with pita bread and guacamole.  

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