RUMP STEAK WITH CORN SALAD

SERVES 4 PREP 15 MINS COOK 5 MINS PER SERVE 2218kj

✦ 500g rump steak, trimmed ✦ 1 tbsp olive oil ✦ 2 tsp smoked paprika, plus extra to sprinkle ✦ 2 tsp garlic powder ✦ ½ iceberg lettuce, cut into wedges ✦ 400g can cannellini beans, rinsed, drained ✦ 300g can corn kernels, drained ✦ 2 tomatoes, chopped ✦ 1 avocado, seeded, chopped ✦ 1 red onion, thinly sliced ✦ ½ cup coriander leaves

DRESSING

✦ ½ cup Greek-style natural yoghurt ✦ 2 tbsp lemon juice ✦ 1 garlic clove, crushed

1 Heat a chargrill pan or barbecue grill on high. Rub steak with oil, smoked paprika and garlic powder. Season well.

2 Grill steak 2-3 mins each side until cooked to your taste. Transfer to a plate. Rest, covered loosely with foil, 5 mins.

3 Meanwhile, in a large bowl, combine lettuce, beans, corn, tomato, avocado, onion and coriander. Season.

4 DRESSING In a jug, whisk yoghurt, juice and garlic together.

5 Slice steak across the grain. Serve on salad, drizzled with dressing. Sprinkle with extra paprika.