Fillet, Corn and Red Bean Salad

Recipe of the Month

Fast, healthy, lean and rich - we like our men just like our salads.

Here is an iron-boosting salad with steak and beans - and a secret ingredient lemon which helps you absorb more iron with each mouthful.

Ingredients
500g lean rib eye or rib fillet steak
1 tbs Worcestershire sauce
2 tsp ground cumin
1 tbs olive oil
1 cup corn kernels
800g canned red kidney beans, rinsed, drained
1 green capsicum chopped
Handful of rocket leaves
1 lemon juiced
2 spring onions, sliced on the diagonal for chef-like kudos

Don your apron and Betty Draper smile.

Pour G&T, add extra ice, and begin...

1. Mix 1 teaspoon of cumin and Worcestershire sauce, and coat the fillet in sauce.

2. Heat oil in frypan over medium-high heat, cook steak for about 5 mins each side, sit to rest.

3. Blanch corn, open beans, wash and drain. Add remaining lemon juice, rocket leaves and cumin to bean mixture. Toss well (we do like saying that)...

4. Slice the steak, capsicum and spring onion with chef like attitude. Toss gently with salad mixture.

5. Once finished tossing, pour large glass of red wine, and feel good about your iron rich meal you are about to enjoy.

This recipe was brought to you by The Butcher, 44 Jalan Merah Saga #01-50, Singapore, p.6472 0073. Order online at www.thebutcher.com.sg. Free delivery for orders over $100, otherwise $10 delivery fee applies.

Fillet, Corn and Red   |   30 Jan 2012 at 08:35 AM

0