Ingredients
- olive oil cooking spray
- 2 corn cobs, trimmed
- 2 tablespoons vegetable oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli flakes
- 1 garlic clove, crushed
- 1 teaspoon finely grated lime rind
- 4 (150g each) beef rump steaks
- 1 large red onion, cut into thin wedges
- 420g can red kidney beans, drained, rinsed
- 1 long red chilli, deseeded, thinly sliced
- 1/3 cup chopped fresh coriander leaves
- 1 tablespoon lime juice
- lime wedges and
- fresh coriander leaves, to serve
Method
- Step 1Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Rub 2 teaspoons oil over corn cobs. Cook for 10 minutes, turning occasionally, or until lightly browned and tender.
- Step 2Combine paprika, cumin, chilli flakes, garlic, lime rind and remaining oil in a ceramic baking dish. Add steaks. Turn to coat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Cook onion for 5 to 6 minutes or until light brown and tender.
- Step 3Cut kernels from corn cobs. Combine corn kernels, beans, sliced chilli, chopped coriander, onion and lime juice in a bowl. Serve steaks with corn mixture, lime wedges and coriander leaves.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1700 kj
Energy
17.2g
Fat Total
4.3g
Saturated Fat
6.7g
Fibre
39.1g
Protein
96mg
Cholesterol
285mg
Sodium
20.2g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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