Beef And Black Bean Salad
Ingredients
- 600 gram Flat iron steaks
- 2 tablespoon Olive oil
- 1 ½ tablespoon Cajun spices
- Olive oil spray
- 300 gram Sweet potato peeled and cut into thin rounds
- 2 slice Wrap bread
- 1 x 400 gram Black beans can rinsed and drained
- 200 gram Tomato medley quartered
- 1 Avocado diced
- ½ Red onion thinly sliced
- 2 cup Baby spinach
- ⅓ cup Coriander leaves roughly chopped
- Lime wedges, coriander sprigs and natural yoghurt to serve
Method
Preheat oven to 180ºC (160ºC fan-forced). Line a large baking tray with baking paper.
Rub steaks with half the olive oil, sprinkle with Cajun spices and season with sea salt and pepper.
Preheat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4 to 5 minutes each side for medium-rare, or to your liking. Set steaks aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice.
Wipe pan clean, lightly spray with olive oil and cook sweet potato for 4 to 5 minutes each side, or until charred and tender. Set aside on a plate.
Meanwhile, lightly spray the wrap bread with olive oil and place on prepared baking tray. Bake for 6 to 8 minutes, turning halfway, or until lightly golden and crisp. Set aside to cool. Break up into pieces.
In a large bowl, combine the sweet potato, black beans, tomatoes, avocado, onion, baby spinach, and coriander. Drizzle with remaining olive oil, season and toss to coat.
Top salad with steak, mountain bread, and coriander sprigs. Serve with lime wedges and natural yoghurt.
Free Range Beef
33 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
Read the guide: Healthy Steak & Black Bean Salad (Ready in 40 Mins)
