Rump Steak With Fresh Latin Salad
How good does this look? Juicy steaks cooked quickly on the BBQ served with a zingy Latin salad makes a healthy summer dinner idea that the whole family will love.
Ingredients – serves 4
4 x 200g rump steaks, fat trimmed
¼ bunch coriander, chopped
1 red capsicum
1 red onion
250g cherry tomatoes, halved
400g can corn kernels
1 tbsp lemon juice
2 tbsp olive oil
1 tsp chilli flakes
200g light Greek yoghurt
Zest of 1 lime
½ tsp smoked paprika
1 tbsp chopped chives
1. Brush the steaks with olive oil and place them on a hot grill. Cook on one side until some moisture appears on the top, then turn and cook on the other side. Set aside to rest for 5 minutes and loosely cover with foil.
2. For the salad, dice mango and vegetables. Mix all together in a bowl and add corn and coriander. Season with lemon juice, olive oil, chilli flakes and pepper.
3. For the sauce, combine the yoghurt, zest of 1 lime, paprika, chives and pepper. Mix well and serve.
Tip: add any leftover mixed lettuce leaves to the salad.
What’s your favourite BBQ dish?