Steaks with cowboy caviar
A light and delicious dinner that hits the spot
4
Serves
10 mins
Prep Time
15 mins
Cook Time
Recipe author
Kirsten McCaffrey
This easy steak and black bean salad is perfect for a busy evening when you want something satisfying but not too complicated. With a mix of hearty steak, black beans, corn, and a tangy dressing, it’s a meal that brings together all the right flavours in no time. Ideal for a quick dinner with plenty of taste!
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Ingredients
Steak and cowboy caviar
4 Quality Mark scotch fillet steaks
salt and pepper
2 tsp extra virgin olive oil
1 x can black beans
drained
½ cup sweet corn kernels
½ red onion
diced
1 large red capsicum
seeded and diced
1 avocado
pitted and diced
1 jalapeño
i
seeds removed, finely diced
Handful fresh coriander leaves
Dressing
⅓ cup extra virgin olive oil
2 Tbsp lime juice
1 Tbsp red wine vinegar
1 tsp ground coriander
1 tsp ground cumin
Pinch of salt and pepper
To serve
lime
cut into wedges
fresh coriander leaves
Method
Method
1
Season the steaks and heat the olive oil in a large pan.
2
Once hot, add your steak and cook for four minutes either side or until cooking to your liking.
Start Timer
3
Rest for 10 minutes and while it's resting, make the salad.
Start Timer
4
Into a large mixing bowl, add the drained black beans, diced onion, capsicum, corn, avocado and jalapeno (if you're using it).
5
In a jug, mix together your dressing ingredients until combined.
6
Gently toss the dressing through the salad.
7
Place a steak on the plate and gently pile the caviar salad on top.
8
A squeeze of extra lime over the top and sprinkle of fresh coriander, then serve.
Nutrition Information per Serving (448g)
This nutrition analysis is based on 4 serves.
Energy
2878kJ (688 kcal)
Protein
40.8g
Total Fat
46.6g
Saturated Fat
10.8g
Carbs
20.0g
Dietary Fibre
13.6g
Sodium
311mg
Iron
6.8mg
Zinc
7.3mg
Vitamin B12
1.4µg
