Steak with Corn Salad

SERVES 4 PREP 15 min­utes COOK 10 min­utes NU­TRI­TION 2281kJ; 24g fat (12g sat); 16g pro­tein; 39g car­bo­hy­drate; 9g fi­bre a serve COST $3.50 a serve

Recipes+ - - Contents -

500g beef rump steak 2 tea­spoons light olive oil 2 tea­spoons smoked pa­prika 2 tea­spoons gar­lic pow­der ½ ice­berg let­tuce, sliced 400g can can­nellini beans,

rinsed

300g can corn ker­nels,

drained

2 toma­toes, chopped ½ av­o­cado, chopped

1 red onion, thinly sliced ½ cup co­rian­der leaves

½ cup low-fat Greek-style

nat­u­ral yoghurt 2 ta­ble­spoons lemon juice

1

Heat a char-grill pan over mod­er­ately high heat. Brush beef with oil. Sprin­kle with pa­prika and gar­lic pow­der. Add beef to pan; cook for 3 min­utes, each side for medium or un­til cooked to your lik­ing. Trans­fer

to a heat­proof plate. Cover with foil; rest for 5 min­utes. Slice (see tip).

2

Mean­while, com­bine let­tuce, beans, corn, tomato, av­o­cado, onion and co­rian­der in a bowl. Whisk yoghurt and juice in a jug.

3

Spoon salad onto plates. Top with beef. Serve driz­zled with yoghurt dress­ing.

TUES­DAY

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