This colorful salad is a vibrant and healthy combination of steak, pulses and vegetables.
Ingredients (4 servings)
200g green beans, trimmed, cut into 3cm pieces
olive oil cooking spray
500g beef scotch fillet steaks (or any other beef steak of choice)
2 x 400g cans cannellini beans, drained, rinsed
1 small red onion, thinly sliced
250g grape tomatoes, halved
50g Fetta, crumbled
½ cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
2 teaspoons olive oil
2 teaspoons red wine vinegar
lemon wedges, to serve
Bring a large saucepan of water to the boil over high heat. Add green beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove to a large bowl.
Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook beef for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green beans. Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss gently to combine. Divide salad between plates. Top with beef. Season with pepper. Serve with lemon wedges.