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Ingredients (13)
- 2 corn cobs, husks and silks removed
- 500g pkt Coles Australian Tri Colour Capsicum Pack, seeded, cut into strips
- Olive oil spray
- 3 Coles Australian Beef Porterhouse Steaks
- 1 tbsp Mexican seasoning
- 2 Coles Bakery White Soft Wraps, cut into wedges
- 400g can black beans, rinsed, drained
- 1 oak lettuce, leaves separated
- 200g Perino tomatoes
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- Lime wedges, to serve
Method
- Step 1 Heat a barbecue grill or chargrill on medium-high. Spray the corn and capsicum with oil spray. Cook the corn, turning, for 8-10 mins or until charred all over. Transfer to a plate to cool slightly. Cook the capsicum, tossing occasionally, for 5 mins or until charred. When cool enough to handle, use a knife to remove kernels from the corn. Place the capsicum in large bowl. Set aside for 5 mins to cool.
- Step 2 Spray the beef with oil. Rub with 3 teaspoons Mexican seasoning. Cook the beef on grill for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Thinly slice.
- Step 3 Spray the wraps with oil. Sprinkle with the remaining 1 teaspoon Mexican seasoning. Cook on grill for 2 mins each side or until charred.
- Step 4 Add the beef, beans, lettuce and tomato to bowl with the capsicum. Whisk the lime juice, oil and cumin in a small bowl. Season. Add the dressing to the capsicum mixture and toss to combine.
- Step 5 Divide the capsicum mixture among serving plates. Top with the corn and serve with the charred bread.