PA­PRIKA BEEF & MEX­I­CAN BEAN SALAD

Homes+ (Australia) - - WEEKDAY COOKING -

SERVES 4 PREP 10 MIN­UTES COOK 10 MIN­UTES 500g bud­get beef rump steak

1 ta­ble­spoon smoked pa­prika

1 ta­ble­spoon veg­etable or olive oil

420g can four-bean mix, rinsed

1 red onion, halved, thinly sliced

250g cherry toma­toes, quar­tered

80g baby spinach leaves

¼ cup chopped co­rian­der

1 clove gar­lic, crushed

2 ta­ble­spoons le­mon juice, plus wedges, to serve

STEP 1 Com­bine beef, pa­prika and half the oil in a bowl. Heat a char­grill on high. Cook beef for 4 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a heat­proof plate. Cover with foil; rest for 5 min­utes. Slice.

STEP 2 Place beef, beans, onion, tomato, spinach and co­rian­der in a bowl. Add re­main­ing oil, gar­lic and le­mon juice and com­bine.

STEP 3 Serve salad with le­mon wedges.

THURS­DAY

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