Beef Quick Main

Steak, corn and red bean salad

Name: Steak, corn and red bean salad recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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

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by Nancy Duran

Recipe developer and food writer

Oct 02, 2015

Want your dinner to be both fast and healthy? Look no further than this tasty salad.

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

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.
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.
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.
4.

Add the sliced steak and the sliced spring onion to the salad and toss gently to combine.