Grilled sirloin with kidney bean salsa
Recipe courtesy of www.thefoodcoach.com.au
Dairy free, Gluten free, Low GI, Wheat Free
What a bright and beautiful meal this one is, and, when you see so many natural colours on the one plate, think antioxidants. You can also think fibre, low GI and great flavour as this easy dish has it all.
The extra bonus here is it can be made later in the week when the cupboards are nearly bare. Providing the corn, capsicum and cucumber are well stored in snap lock bags they should still be crisp and fresh enough to make this delicious salsa.
Ingredients:
1 can kidney beans
2 cobs corn, steamed and kernels removed
1 red capsicum
1 red chilli
½ Spanish onion
1 Lebanese cucumber
½ bunch coriander, chopped
1 lime juiced
600 grams sirloin steak
olive oil
Prep Time: 10 mins, Cooking Time: 10 mins, Ready in: 20 mins
Suitable for: Dinner
Preparation: Drain and rinse the kidney beans. Combine the beans with the corn, capsicum, chilli, onion, cucumber, coriander and lime juice.
Method: Brush the steak with olive oil and sear for 3 - 4 minutes each side depending on your preference of cooking.
Serve the steak over the salsa with an accompanying green salad.
Note: To store fresh herbs such as coriander, wrap the stalks in damp absorbent paper and store in plastic snap lock bags.
Makes 4 servings
For more delicious recipes from Judy Davie The Food Coach, visit www.thefoodcoach.com.au
