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Rump Steak with Bean Salad and Avocado

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Who said salads had to be boring?! Try this Scotch Beef PGI rump steak with bean salad and avocado, a sure fire winner for a healthy lunch.

How to cook & Ingredients

20 minutes
5 minutes
4

Ingredients 

STEAK

2 medium Scotch Beef PGI rump steaks

1 tbsp vegetable oil

Salt & pepper

BEAN SALAD

1 tin kidney beans, drained and rinsed

1 tin chickpeas, drained and rinsed

150g sweetcorn, tinned or frozen

1/2 small red onion, finely diced

1 red chilli, finely chopped (optional)

Handful of coriander, finely chopped

150g small plum/cherry tomatoes, cut in half

1 ripe avocado, sliced

DRESSING

Juice and zest of 2 limes

4 tbsp extra virgin olive oil

1 tsp sugar

1/4 tsp sea salt

1/4 tsp cayenne pepper

1/4 tsp ground cumin

1 clove garlic, crushed

Cooking Method

watch how

  • Remove steaks from the fridge and allow to come to room temperature.

    1
  • Make the dressing by combining extra virgin olive oil, lime zest, lime juice, crushed garlic, sugar, cayenne pepper, cumin and salt & pepper. Mix thoroughly.

    2
  • Make the bean salad. Drain and rinse beans and chickpeas in a sieve under cold running water then allow to drain thoroughly. Place them in a medium bowl along with the sweetcorn, finely chopped red onion, chopped red chilli and chopped coriander. Add the dressing, mix well and allow to rest until everything else is ready.

    3
  • Place a large frying pan or griddle pan onto a medium heat. Pat the steaks dry with kitchen paper then rub half the oil and season with salt and pepper on both sides.

    4
  • Place the remaining oil into the pan. When hot add the steaks, pressing them down slightly to maximise contact with the pan. Allow to cook for around 2 minutes, then turn and repeat on the other side.When cooked to your liking remove from the pan and allow to rest for 5 minutes.

    5
  • While the meat is resting slice the tomatoes and avocado.

    6
  • Assemble the salad on a large platter dish spreading the bean salad all over the dish, scatter the sliced tomatoes and avocado over the beans.

    7
  • Slice the rested meat into thin slices and scatter these on top of the salad. Serve with lime wedges and extra coriander on top.

    8
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