This recipe first appeared in Woman’s Day .
Follow Woman’s Day on Facebook , Instagram and sign up to their e-newsletter .
Ingredients
500 gram rump steak, trimmed
1 tablespoon olive oil
1/2 tablespoon smoked paprika
1/2 tablespoon garlic powder
1/2 iceberg lettuce, cut into wedges
400 gram can cannellini beans, rinsed, drained
300 gram can corn kernels, drained
2 tomatoes, chopped
1 avocado, seeded, chopped
1 red onion, thinly sliced
1/2 cup coriander leaves
crusty bread to serve
Dressing
1/2 cup Greek-style yoghurt
2 tablespoon lemon juice
1 garlic clove, crushed
Method
1. Preheat a char-grill pan or barbecue grill on high. Rub steak with oil, smoked paprika and garlic powder. Season well.
2. Grill steak for 2-3 minutes each side until cooked to taste. Transfer to a plate. Rest, covered loosely with foil, for 5 minutes.
3. In a large bowl, combine all remaining ingredients and season.
4. Dressing: In a jug, whisk all the ingredients together.
5. Slice steak across the grain (see tip). Serve on a bed of salad, drizzled with dressing. Accompany with crusty bread if desired.
Slicing meat across the grain makes it more tender to eat.
Note
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.
Recipe By:
Woman's Day (NZ edition)