the Breville Test Kitchen

Beef Taco Chop Chop Salad

Name: Beef Taco Chop Chop Salad
Cook time: 2400 s
Total time: 2700 s
Yield: Serves 4
Ingredients: 2 cloves garlic - peeled; ⅓ cup coriander leaves; 1 tsp ground cumin; 1 tsp ground coriander; ¼ cup (60 ml) orange juice; 2 tbsp soy sauce; 650 g beef rump steak; 2 tbsp olive oil; ½ red onion - peeled and halved; ½ jalapeño chilli; ⅓ cup coriander leaves; 3 small Roma tomatoes - cored; 1 avocado - peeled and seed removed; 420 g can corn kernels - drained; 420 g can black beans - drained and rinsed; 2 tbsp fresh lime juice; 1½ tsp coarse salt; ½ head iceberg lettuce - cored and halved; 1½ cups (375 ml) vegetable oil; 2 x 30cm flour tortillas; 2 green onions - trimmed and cut into 5cm lengths; 1 clove garlic - peeled; ½ tsp coarse salt; ⅓ cup (80 ml) buttermilk; ⅓ cup (80 g) sour cream; 1 tbsp fresh lime juice

Slice, dice n’ chop your way to this beefy taco salad that’s all fresh flavours and crunch. The processor does all the hard work while you simply season, sear and slice the steak. Saddle up, this one’s a winner!

the Paradice™ 9

+1 more appliance

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45 mins total time

40 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the beef marinade

2 cloves garlic
peeled
⅓ cup coriander leaves
1 tsp ground cumin
1 tsp ground coriander
¼ cup (60 ml) orange juice
2 tbsp soy sauce
650 g beef rump steak
2 tbsp olive oil

For the salad

½ red onion
peeled and halved
½ jalapeño chilli
⅓ cup coriander leaves
3 small Roma tomatoes
cored
1 avocado
peeled and seed removed
420 g can corn kernels
drained
420 g can black beans
drained and rinsed
2 tbsp fresh lime juice
1½ tsp coarse salt
½ head iceberg lettuce
cored and halved
1½ cups (375 ml) vegetable oil
2 x 30cm flour tortillas

For the buttermilk dressing

2 green onions
trimmed and cut into 5cm lengths
1 clove garlic
peeled
½ tsp coarse salt
⅓ cup (80 ml) buttermilk
⅓ cup (80 g) sour cream
1 tbsp fresh lime juice

Instructions

1To marinate the beef, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic, coriander and spices and process until finely chopped. With the processor on, slowly add the orange juice and soy sauce through the feed chute and process to combine. Place the steak in a resealable bag, add the marinade and seal. Rotate the bag to coat the steak in the marinade. Set aside to marinate while preparing the salad.
Tip: For maximum flavour, beef can be marinated overnight in the refrigerator.
2To prepare the salad, rinse the processor and carefully reassemble with the grey spindle and green S-blade in the bowl. Add the red onion, jalapeño and coriander and process until finely chopped, scraping down the side occasionally. Remove the S-blade, leaving the chopped ingredients in the processor bowl.
3Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the tomatoes and avocado. Transfer all the ingredients to a large mixing bowl. Add the corn, black beans, lime juice and salt and toss to combine.
Tip: Use the red dicing cleaner to push through any tomato and avocado caught in the dicing grid.
4Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and slice the lettuce. Remove and set aside.
5To make the buttermilk dressing, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the green onions, garlic and salt and process until finely chopped. Add the buttermilk, sour cream and lime juice and process until well combined. Remove and set aside.
6Place a large cast iron skillet or frying pan over high heat. Add the vegetable oil, once the oil is hot, add one of the tortillas, fry for 2 minutes on each side, or until golden brown and crisp. Drain on paper towel. Repeat with the remaining tortilla.
7Drain the steak from the marinade. Heat the olive oil in a cast iron grill pan or barbecue over high heat. Add the steak and cook until caramelised on both sides and cook to your liking. Allow to rest for 5 minutes.
8Cut the steak into 5mm slices.
9Divide the lettuce and salad between 4 shallow serving bowls. Top with the steak. Drizzle with the dressing and serve with broken up tortillas.