Steak and black bean salad
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Corn
2 cob(s), large, cobs
Red capsicum
2 medium, cut into thin strips
Beef rump steak, raw
400 g, (Buy 500g) fat trimmed
Ground cumin
½ tsp
Ground coriander
½ tsp
Chilli powder
½ tsp, Mexican variety, plus an extra pinch to serve, if desired
Canned black beans, rinsed, drained
400 g, (1x400g can)
Cherry tomatoes
125 g, halved
Watercress
1 cup(s), (1/2 bunch) sprigs picked
Red onion
½ medium, thinly sliced
Olive oil
1 tbs, extra virgin variety
Lime juice
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Add the capsicum to the chargrill and cook, turning occasionally until tender and lightly charred. Set aside.
3
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.
4
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.
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