Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Beef and black bean salad

Beef and black bean salad
Prep time15 min
Cook time25 min
Total time40 min
Servings4
01

Ingredients

  • 600 g flat iron steaks
  • 2 tbsp olive oil
  • 1 ½ tbsp Cajun spices
  • 300 g sweet potato, peeled and cut into thin rounds
  • 2 slices wrap bread
  • 1 x 400g can black beans, rinsed and drained
  • 200 g tomato medley, quartered
  • 1 1 avocado, diced
  • 1.2 red onion, thinly sliced
  • 2 2 cups baby spinach
  • 1.3 cup coriander leaves, roughly chopped
02

Step-by-step method

  1. 01
    Preheat oven to 180ºC (160ºC fan-forced). Line a large baking tray with baking paper.
  2. 02
    Rub steaks with half the olive oil, sprinkle with Cajun spices and season with sea salt and pepper.
  3. 03
    Preheat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4 to 5 minutes each side for medium-rare, or to your liking. Set steaks aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice.
  4. 04
    Wipe pan clean, lightly spray with olive oil and cook sweet potato for 4 to 5 minutes each side, or until charred and tender. Set aside on a plate.
  5. 05
    In a large bowl, combine the sweet potato, black beans, tomatoes, avocado, onion, baby spinach, and coriander. Drizzle with remaining olive oil, season and toss to coat.
  6. 06
    Top salad with steak, mountain bread, and coriander sprigs. Serve with lime wedges and natural yoghurt.