Name: Steak, corn & red bean salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 500g piece lean beef sirloin steak, trimmed of excess fat; 24.40 gm Worcestershire sauce; 5.00 gm ground cumin; 18.20 gm olive oil; 250.00 ml frozen corn kernels; 800g canned red kidney beans, rinsed, drained; Juice of 1 lemon; 2 spring onions, sliced on the diagonal

Steak, corn & red bean salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Delicious and nutritious fast salad.

Ingredients:

500g piece lean beef sirloin steak, trimmed of excess fat
24.40 gm Worcestershire sauce
5.00 gm ground cumin
18.20 gm olive oil
250.00 ml frozen corn kernels
800g canned red kidney beans, rinsed, drained
Juice of 1 lemon
2 spring onions, sliced on the diagonal

Instructions:

Place the steak in a bowl and generously sprinkle with Worcestershire sauce and 1 teaspoon of ground cumin. Mix well to ensure the steak is fully coated.
Begin by heating the olive oil in a hot frypan. Cook the steak for about 5 minutes on each side until it reaches your desired level of doneness. Let the steak rest in a warm spot for a few minutes before slicing.
Blanch the corn kernels in boiling water, then mix them with drained kidney beans in a bowl. Add lemon juice and the remaining teaspoon of ground cumin to the mixture, then toss everything together.
Combine the sliced steak and sliced spring onion with the salad ingredients, tossing gently.

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