Make it Scotch

Rump Steak with Bean Salad and Avocado

  • Prep 20 mins
  • Cook 5 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Remove steaks from the fridge and allow to come to room temperature.
  • 2
    Make the dressing by combining extra virgin olive oil, lime zest, lime juice, crushed garlic, sugar, cayenne pepper, cumin and salt & pepper. Mix thoroughly.
  • 3
    Make the bean salad. Drain and rinse beans and chickpeas in a sieve under cold running water then allow to drain thoroughly. Place them in a medium bowl along with the sweetcorn, finely chopped red onion, chopped red chilli and chopped coriander. Add the dressing, mix well and allow to rest until everything else is ready.
  • 4
    Place a large frying pan or griddle pan onto a medium heat. Pat the steaks dry with kitchen paper then rub half the oil and season with salt and pepper on both sides.
  • 5
    Place the remaining oil into the pan. When hot add the steaks, pressing them down slightly to maximise contact with the pan. Allow to cook for around 2 minutes, then turn and repeat on the other side.When cooked to your liking remove from the pan and allow to rest for 5 minutes.
  • 6
    While the meat is resting slice the tomatoes and avocado.
  • 7
    Assemble the salad on a large platter dish spreading the bean salad all over the dish, scatter the sliced tomatoes and avocado over the beans.
  • 8
    Slice the rested meat into thin slices and scatter these on top of the salad. Serve with lime wedges and extra coriander on top.
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