Mexican Salad

Ingredients

• 4 whole wheat tortillas (about 25 cm diameter)
• 212 g corn (canned, drained weight)
• 320 g tomatoes (4 tomatoes)
• 1 onion
• 1 romaine lettuce
• 20 g arugula (0.25 bunch)
• 0.5 bunch cilantro (and some for garnish)
• 0.5 lime
• 1 tbsp red wine vinegar
• 1 tsp cumin
• Salt
• Pepper
• honey
• 5 tbsp olive oil
• 300 g flank steak (2 strips of flank steak)
• 1 tbsp ancho chili powder
• 1 Avocado

Instructions

1. 1.

   Place tortillas over each oven-safe bowl or cup. Bake in a preheated oven on a baking sheet at 200 °C (convection: 180 °C, gas: level 3) for about 10 minutes until crisp. Remove and let cool.

2. 2.

   Meanwhile, drain corn in a sieve. Wash tomatoes, quarter them, cut off stems. Core the tomatoes and slice into thin strips. Peel onion and dice finely.

3. 3.

   Wash, dry, and shred salads into bite-sized pieces.

4. 4.

   Wash cilantro, shake dry, pluck leaves. Set aside some, finely chop the rest. Squeeze lime juice. Whisk together cilantro, 1 tbsp lime juice, vinegar, cumin powder, salt, pepper, and a pinch of honey until smooth. Reserve 3 tbsp oil for later.

5. 5.

   Season meat with salt and pepper and sprinkle ancho chili powder over it.

6. 6.

   Heat remaining oil in a heavy skillet and sear steaks on high heat for 3–4 minutes per side. Remove from pan and let rest wrapped in foil briefly.

7. 7.

   Meanwhile, halve avocado, remove pit. Separate flesh from skin and cut into wedges.

8. 8.

   Mix salad with corn, onion cubes, tomatoes, and 2/3 of the sauce.

9. 9.

   Place salad in tortilla bowls and arrange avocado wedges on top, drizzle with remaining sauce.

10. 10.

    Slice steaks and lay them over the Mexican salad. Garnish with cilantro and serve immediately.