Warm Persian beef, black-eyed bean and pomegranate salad
Lean beef rump steak
400 g, (Buy 500g), fat trimmed
Juice, pmoegranate, no added sugar
185 ml, (¾ cup)
Canned black beans, rinsed, drained
1 can(s), 400g size can
Baby spinach leaves
1 medium, finely chopped
Roasted capsicum, not in oil
125 g, thinly sliced
Reduced fat feta cheese
60 g, crumbled
- Sprinkle steak with Moroccan seasoning. Heat half the oil in a large frying pan over medium-high heat. Cook steak for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest for 5 minutes. Thinly slice.
- Add pomegranate juice and half the lemon juice to pan. Bring to the boil. Reduce heat to low. Simmer, stirring to deglaze pan, for 3-4 minutes or until sauce thickens slightly. Season with salt and pepper.
- Meanwhile, place beans in a medium heatproof bowl. Cover with boiling water. Stand for 2 minutes or until heated through. Drain. Place beans in a large bowl. Add spinach, cucumber, capsicum and remaining oil and lemon juice. Toss gently to combine.
- Divide salad and steak among serving plates. Sprinkle with feta. Toss to combine. Drizzle over pomegranate sauce.