Steak, Avocado & Bean Salad

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 350

    g/12 oz tender steak, such as sirloin

  • 4

    garlic cloves, chopped

  • juice of 1 lime

  • 4

    tbsp extra-virgin olive oil

  • salt and pepper

  • 1

    tbsp white or red wine vinegar

  • 1/4

    tsp mild chilli powder

  • 1/4

    tsp ground cumin

  • 1/2

    tsp paprika

  • 5

    spring onions, thinly sliced

  • 200

    about 200 g/7 oz crisp lettuce leaves, such as romaine

  • 225

    g/8 oz canned sweetcorn kernels, drained

  • 400

    g/14 oz canned pinto, black or red kidney beans, drained

  • 1

    avocado, peeled, sliced and tossed with lime juice

  • 2

    ripe tomatoes, diced

  • 1/4

    fresh green or red chilli, chopped

  • 3

    tbsp chopped fresh

  • coriander

  • generous handful of crisp tortilla chips, broken into pieces

Directions

Place the steak in a non-metallic dish with the garlic and half the lime juice and oil. Season to taste with salt and pepper, cover and marinate for 30 minutes. To make the dressing, combine the remaining lime juice and oil with the vinegar, chilli powder, cumin and paprika in a small non-metallic bowl, then set aside. Pan-fry the steak, or cook under a preheated very hot grill, until browned on the outside and cooked to your liking in the middle. Transfer to a board, cut into strips, and reserve; keep warm or let cool. Toss the spring onions with the lettuce and arrange on a serving platter. Pour half the dressing over the leaves, then arrange the sweetcorn, beans, avocado and tomatoes over the top. Sprinkle with the chilli and coriander. Arrange the steak and the tortilla chips on top, pour over the rest of the dressing and serve at once.

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