Warm beef salad with kid­ney beans, corn & chimichurr­i

Legumes like beans, chick­peas & lentils are an ex­cel­lent source of gut-friendly fi­bre, vi­ta­mins & min­er­als. fo­late, in par­tic­u­lar, plays an im­por­tant role in brain health. soak­ing dried beans speeds up cook­ing & aids di­ges­tion.

Healthy Food Guide (Australia) - - CONTENTS -

Warm beef salad with kid­ney beans, corn & chimichurr­i

Serves 4 Cost per serve $7.50 Time to make 1 hour, 5 min, plus overnight soak­ing gluten free dairy free di­a­betes friendly 1 cup dried red kid­ney beans 3 medium corn cobs 3 x 200g beef sir­loin steaks 4 tea­spoons ex­tra-vir­gin

olive oil 2 tea­spoons ground cumin 2 tea­spoons smoked pa­prika 250g heir­loom toma­toes 1 medium av­o­cado 2 long red chill­ies 1 medium red onion 2 ta­ble­spoons lime juice Lemon or lime wedges,

to serve Chimichurr­i 2 gar­lic cloves, crushed 1 cup chopped flat-leaf pars­ley ½ cup coarsely chopped

co­rian­der 1 tea­spoon ground cumin 1 small red chilli, chopped ¼ cup ex­tra-vir­gin olive oil 3 tea­spoons lime juice 1 Place the beans in a bowl of cold wa­ter; soak overnight. Drain the beans, then cook in a large saucepan of boil­ing wa­ter for 15 min­utes, or un­til beans are ten­der. Drain. Rinse the beans un­der cold wa­ter; drain well. 2 Mean­while, make chimichurr­i: Process the in­gre­di­ents un­til well com­bined. Sea­son. 3 Re­move husks and silks from the corn. Cook corn on a heated char­grill pan (or bar­be­cue) over medium heat, turn­ing the corn oc­ca­sion­ally, for 10 min­utes, or un­til charred and ten­der. Cool, then cut ker­nels from the cobs. 4 Trim fat from steaks. Brush with half the olive oil and sprin­kle with cumin and pa­prika; sea­son. Cook the steaks on a heated char­grill pan over medium-high heat for 3 min­utes each side, (depend­ing on thick­ness) for medium-rare; or un­til cooked as de­sired. Cover the steak with foil; rest for 5 min­utes be­fore slic­ing thinly. 5 Mean­while, cut toma­toes in half; dice av­o­cado. Thinly slice chilli and onion. Place beans and corn in a large bowl with onion, tomato, av­o­cado, chilli, lime juice, the re­main­ing half of the olive oil and a third of the chimichurr­i. Sea­son; toss gen­tly to com­bine. 6 Top salad with sliced steak and re­main­ing chimichurr­i, and serve with lemon or lime wedges.

Warm beef salad with kid­ney beans, corn & chimichurr­i

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