Steak and black bean salad
2 individual, cobs
2 medium, cut into thin strips
Lean beef rump steak
400 g, (Buy 500g) fat trimmed
½ tsp, Mexican variety, plus an extra pinch to serve, if desired
Canned black beans, rinsed, drained
400 g, (1x400g can)
125 g, halved
1 cup(s), (1/2 bunch) sprigs picked
½ medium, thinly sliced
1 tbs, extra virgin variety
1 x 3 second spray(s)
- Heat a chargrill or barbecue over medium-high heat. Cook the corn for 15 minutes, turning often, until tender and charred. Set aside to cool.
- Add the capsicum to the chargrill and cook, turning occasionally until tender and lightly charred. Set aside.
- Lightly spray the steak with oil. Sprinkle with spices. Cook on the chargrill for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover and set aside. Slice the steak thinly.
- Hold the corn upright. Using a small sharp knife, cut downwards to remove the kernels. Combine the corn kernels, capsicum, beans, tomato, watercress, onion and steak in a bowl. Drizzle with the olive oil and lime juice, and season with pepper. Toss gently. Sprinkle with extra chilli powder, if desired.