Steak & black bean salad
0
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Spicy griddled steak, blackened sweetcorn and charred red peppers are the stars of this bold, flavour-filled salad
Ingredients
Corn on the cob, boiled
2 medium, husk removed
Red pepper
2 medium, deseeded and cut into strips
Beef rump steak, lean, raw
500 g, fat trimmed
Ground Cumin
½ teaspoon(s), level
Coriander, Dried
½ teaspoon(s), level
Chilli Powder
½ teaspoon(s), level, plus extra to serve
Black beans in water
1 can(s), medium, drained
Cherry Tomatoes
250 g, halved
Watercress
100 g
Red onion
½ medium, finely sliced
Lime Juice, Fresh
1 tablespoon(s)
Lime
1 medium, wedges to serve
Instructions
1
Heat a griddle pan over a medium-high heat. Cook the corn for about 15 minutes, turning often, until tender and charred. Set aside to cool.
2
Add the peppers and cook, turning, for 2 minutes until tender. Set aside.
3
Mist the steak with cooking spray, then sprinkle over the spices. Griddle for 2 minutes each side, then transfer to a plate. Cover and set aside to rest for 5 minutes then cut into thin slices.
4
Meanwhile, use a small, sharp knife, to remove the kernels from the cob.
5
To serve, toss the corn, peppers, black beans, tomatoes, watercress and red onion with the olive oil and lime juice. Season, and sprinkle over the chilli. Serve topped with the steak, with the lime wedges on the side.
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