20 minutes
5 minutes
4
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Rump Steak with Bean Salad and Avocado
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.
Ingredients
Cooking Method
-
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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