Mexican Beef with Fresh Corn and Black Bean Salsa

, from Issue #15. September, 2015
Photography by Damien Van Der Vlist.
Mexican Beef with Fresh Corn and Black Bean Salsa

Serves: 6


4 x 200 gram sirloin steaks

2 cloves garlic, crushed
2 tablespoons sweet chilli sauce
2 tablespoons Worcestershire sauce
¼ cup soy sauce
1 tablespoon lemon juice
2 tablespoons olive oil
¼ cup chopped coriander

2 fresh corn cobs
1 x 425 gram tin cooked black beans, rinsed and drained
2 vine-ripened tomatoes, diced
4 spring onions, thinly sliced
1 long red chilli, seeded, finely chopped
1 clove garlic, finely chopped
1 teaspoon cumin seeds, toasted
juice of 2 limes
2 tablespoons olive oil
sea salt and freshly ground pepper

1 cup sour cream
fine zest and juice of 1-2 limes
1 clove garlic, crushed
2 tablespoons finely chopped coriander
crisp lettuce leaves for serving


Marinade: Put all the ingredients in a food processor and blend until smooth. Place the steaks in a dish and pour over the marinade. Leave for 1 hour or overnight, covered in the fridge.

Salsa: Cook the corn in boiling water until just cooked. Drain and refresh then slice the kernels off the cob with a sharp knife. Place in a bowl and gently combine with all the remaining salsa ingredients. Season.

Dressing: Whisk the sour cream, lime juice, garlic and the coriander together and season well.

To cook: Heat a grill plate, large sauté pan or a barbecue until very hot. Lift the beef out of the marinade, pat dry with kitchen towels and season. Cook for 3 minutes each side, depending on the thickness, until medium rare. Transfer to a plate, cover lightly and rest for 5 minutes.

To serve: Slice each steak thinly and combine with the salsa. Line a platter or individual plates with lettuce and top with the salad. Drizzle over the dressing and garnish with lime wedges. Serve with warm tortillas if desired.