Creamy white bean puree is the perfect addition to this chargrilled beef and tomato salad main.
Ingredients
- 400g can cannellini beans, rinsed, drained
- 1/4 cup (60ml) olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, finely chopped
- 2 corn cobs, husks and silks removed
- 4 Coles Australian Beef Scotch Fillet Steaks
- 350g pkt mixed medley tomatoes
- 1/2 red onion, finely chopped
- 1/3 cup coriander leaves
- Lemon wedges, to serve
Method
- Step 1Place the beans, 1 tablespoon of the oil, lemon juice and garlic in a blender or food processor. Blend or process until smooth.
- Step 2Heat a barbecue grill or chargrill on high. Cook the corn, turning, for 8 mins or until tender and charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a bowl.
- Step 3Meanwhile, coat beef in half the remaining oil. Season. Cook on grill for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Step 4Halve any small tomatoes and slice any large tomatoes. Add to the corn in the bowl with the onion. Toss to combine. Season.
- Step 5Divide the bean puree among serving plates. Top with beef and tomato salad. Sprinkle with coriander and drizzle with remaining oil. Serve with lemon wedges.
Notes
Allow additional time for cooling.
- Publication: Coles
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