PAPRIKA BEEF & MEXICAN BEAN SALAD
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.