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
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,
300g can corn kernels,
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
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).
Meanwhile, combine lettuce, beans, corn, tomato, avocado, onion and coriander in a bowl. Whisk yoghurt and juice in a jug.
Spoon salad onto plates. Top with beef. Serve drizzled with yoghurt dressing.