Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
Beef
2 sirloin steaks
1 tbsp dijon mustard
2 tsp ground cumin
2 tsp smoked paprika
1tsp hot chilli powder
1 tsp black peppercorns crushed
½ tsp ground ginger
1 tbsp sea salt 1
Bean Salad
6 tbsp olive oil
4 onions, finely chopped
4 celery sticks, finely chopped
6 garlic cloves, crushed
2 tsp smoked paprika
½ tsp cayenne pepper
1 tsp ground cumin
2 tbsp tomato purée
200g kale
2 cans kidney beans, rinsed
2 cans black-eyed beans, rinsed
800g cherry tomatoes,
2 limes, juiced
bunch of coriander, finely chopped
bunch of mint, leaves chopped
To Serve
Little Gem lettuces 2, leaves separated
1 lime, juiced
1 tbsp olive oil
soured cream
Preparation
Paint the sirloin all over with the mustard, then mix all of the spices with the salt and sprinkle evenly all over the beef, patting well so it sticks.
Heat a little oil in a hot pan and sear the steak for 2-3 minutes, then sear all the remaining sides for 1-2 minutes until dark and caramelised.
Cook steak to your liking.
For the bean salad, heat 4 tbsp of the olive oil in a frying pan and add the onion, celery and garlic with some seasoning. Cook for 5 minutes until soft, then stir in the paprika, cayenne, cumin, tomato purée and kale. Cook for 2-3 minutes or until the kale starts to wilt, then tip in the beans and 150ml of water, stir well and remove from the heat.
Toss the tomatoes with the remaining 2 tbsp of olive oil and lots of seasoning and fry for 5-10 minutes. Gently stir the tomatoes into the bean mixture. Squeeze over the lime juice, add the coriander and mint, and toss gently again.
Toss the Little Gem leaves with seasoning, lime juice and olive oil, and serve with the steak, bean salad, and soured cream.
Notes