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Spiced steak with bean salad and avocado sauce
- Jessica Marigliano-Barry
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Serves 2
Easy
Prep: 15 mins
Cook: 7 mins
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Serve tender slices of paprika-infused sirloin steak with a fresh and funky pineapple, bean and red chilli salad
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Try our spiced steak with bean salad and avocado sauce, then discover our perfect steak, Japanese tomahawk steak, rib-eye steak, steak au poivre and more of the best steak recipes.
Spiced steak with bean salad and avocado sauce recipe
Ingredients
Nutrition
-
2 sirloin steaks
-
1 tbsp olive oil
-
½ tsp smoked salt
-
½ tsp sweet smoked paprika
-
½ tsp dried thyme
-
¼ tsp dried cumin
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¼ tsp chipotle chilli flakes
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1 small avocado
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1 lime
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1 garlic clove
grated
-
150g fat-free cottage
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½ red onion
finely diced
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200g pineapple
diced
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400g tin of mixed beans
drained and rinsed
-
½ red chilli
finely diced
-
20g coriander
finely chopped
-
80g rocket
Nutrition: per serving
- kcal731
- fat37g
- saturates13g
- carbs30g
- sugars16g
- fibre14g
- protein62g
- salt1.7g
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Method
-
step 1
Remove the steaks from the fridge 30 mins before you want to cook them.
-
step 2
In a small bowl, combine the oil, salt, paprika, thyme, cumin and chilli flakes. Divide between the steaks and rub evenly across both sides.
-
step 3
In a small food processor, blitz the avocado, juice of half a lime, garlic and cheese until smooth. Season and add more lime juice to taste.
-
step 4
Put a frying pan over a high heat and cook the steaks for 2-3 mins on each side. Remove from the pan and rest on a plate.
-
step 5
Add a couple of tablespoons of water to the frying pan to deglaze, then return to a medium heat and add the onion and pineapple. Toss together for a couple of minutes until warm and starting to char, then tip into a large bowl.
-
step 6
Stir the beans, chilli and coriander into the pineapple, then toss through the rocket.
-
step 7
Spoon half the sauce onto each plate and spread to create a base for the steak to sit on. Divide the salad between the plates and serve.
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Authors
Jessica Marigliano-Barry
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