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How to make Steak, corn & red bean salad

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 500g piece lean beef sirloin steak, trimmed of excess fat
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 tablespoon olive oil
  • 1 cup frozen corn kernels
  • 800g canned red kidney beans, rinsed, drained
  • Juice of 1 lemon
  • 2 spring onions, sliced on the diagonal

Method

  • Step 1 Place the steak in a bowl and sprinkle over the Worcestershire sauce and 1 teaspoon of the ground cumin. Toss to coat the steak in the mixture.
  • Step 2 Heat the olive oil in a frypan over medium-high heat. When the pan is hot, add the steak and cook for about 5 minutes each side for medium, or until cooked to your liking. Remove from the heat and set the steak aside in a warm place for a few minutes to rest, then slice.
  • Step 3 Meanwhile, blanch the corn kernels in a pan of boiling water. Combine the drained kidney beans and corn in a bowl. Add the lemon juice and the remaining teaspoon of ground cumin to the bean mixture and toss to combine.
  • Step 4 Add the sliced steak and the sliced spring onion to the salad and toss gently to combine.