Warm Beef Salad with White Beans & Chimichurri
Directions
Prepare white beans as per packet directions. Drain.
Meanwhile make chimichurri combining all ingredients in a food processor. Process until smooth. Season to taste.
Brush corn with some of the olive oil. Cook corn on a heated grill plate over medium heat, turning occasion for 15 minutes or until charred. Cool. Cut kernels from cobs.
Brush steaks with some of the olive oil, sprinkle with salt and pepper. Cook steaks on a heated grill plate (or BBQ) over medium heat for 3-5 minutes each side for medium rare (cook for longer if you prefer meat cooked to medium). Remove from pan, cover with foil and rest for a few minutes.
Place beans and corn on a serving platter with onion, tomatoes, avocado, cucumber, coriander, juice and olive oil.
Serve with chimicurri.
- 1 cup McKenzie's White Beans
- 3 corn cobs, husks removed
- 2 tbs olive oil
- 3 x 200g rump steaks, trimmed
- 1 red onion, finely sliced
- 250g cherry tomatoes
- 1 avocado
- 1 lebanese cucumber, sliced
- 1/2 cup fresh coriander, coarsely chopped
- 1/2 lime, juiced
- 2 tbs extra olive oil
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 2 garlic cloves, crushed
- 1 cup fresh coriander, coarsely chopped
- 1/2 cup fresh parsley, chopped coarsely
- 1 tsp ground cumin
- 1/2 cup olive oil
- 1 lime, juiced
- 1 fresh chilli, finely chopped