Preparation Time 10 minutes
Cooking Time 15 minutes

Serves 4

100g rump steaks, fat trimmed
2 tbsp olive oil
1 tbsp ground coriander
4 x 125g microwave super grains cups
½ bunch kale, stalks removed, finely shredded
1 large avocado, quartered
175g green beans, thinly sliced
Zest and juice of 1 lemon +extra wedges, to serve
Toasted pepitas, fresh chives, finely chopped, to serve

Cooking Instructions:

  1. Brush steaks with half the oil, sprinkle with coriander and season. Heat a char-grill pan or barbecue over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes. Thinly slice steaks.
  2. Meanwhile, prepare super grains according to packet instructions. Place in large bowl, add kale, avocado, beans, lemon zest and juice and oil. Season and toss well to coat.
  3. Top salad with steak and sprinkle with pepitas and chives. Serve with lemon wedges.

Pro tips:

  1. Beef sirloin, flank or flat-iron steaks would also work well in this recipe.
  2. Use your choice of super grains, quinoa, rice or cous cous in this salad.
  3. Super grains are available in the rice section of the supermarket – there are a number of different blends available.

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