TEX-MEX BBQ BEEF WITH CHARGRILLED CARROT & CORN SALAD

TEX-MEX BBQ BEEF WITH CHARGRILLED CARROT & CORN SALAD

Bring the flavours of boarder to your dinner table with this wonderful BBQ'd beef and colourful salad. Simple, quick, healthy and so tasty.

30 Minutes. A winner on a hot Summer's night.

Serves 2

Ingredients
400g beef tenderloin
4 carrots (800g)
2 corn cobs
5 sprigs coriander
1 tablespoon ground cumin
1 lemon
1 teaspoon dijon mustard & 1teaspoon honey (combined)

1.5 tablespoons southern rub mix:
2 parts smoked paprika
2 parts regular paprika
1/2 part cayenne pepper
1 part salt
1/2 part pepper

Heat BBQ/oven & make beef rub
Heat the BBQ to a high heat or oven to 200ºC. In a bowl; combine beef, the rub mix and season well with salt and pepper and rub to coat. Set to one side.

Prepare vegetables
Peel carrots and quarter them length ways. Remove corn kernels by running a sharp knife down the length of the cob. 

Sear & cook beef
On the grill side of the BBQ, sear the beef for 2 minutes on each side until you get a good colour. On the flat side of the BBQ, add a touch of olive oil and cook carrots until golden on each side. (Use a griddle / fry pan if you are not cooking on a BBQ). Once the beef is seared and the carrots are done, lower the hood and turn the BBQ off. Allow the beef to cook in the residual heat of the BBQ or place in the oven on 200ºC for 10 minutes. Remove, cover with foil and rest for 3 minutes.

Make salad
In a bowl combine the carrots, corn kernels and roughly chopped coriander. Whisk the juice of 1/2 the lemon, cumin, mustard, honey and 2 tablespoons of olive oil together in a bowl. 

To serve
Slice beef into 1cm thick slices. Toss salad in dressing and plate with the beef.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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October 29, 2015 by Timothy Ryder
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