Mexican Beef Steak with Charred Corn and Lentil Salad
⏱ 25 min📊 Medium
mexicanpan searedhigh protein
🔥
711 kcal
Calories
💪
58g
Protein
🍞
68g
Carbs
🥑
23g
Fat
✨ Micronutrients
High in fibreExcellent iron sourceHeart-healthy fats
🥗 Dietary
Dairy-freeEgg-freeGluten-free
⚠️ Generated without
PeanutsTree NutsWheat / Gluten
🪴 Pantry staples
- frozen corn100 g
- red onion40 g
- ground cumin2 g
- chilli powder1 g
- lime0.5 whole
- extra virgin olive oil12 ml
🛒 You'll need to buy
- beef steak200 g
- brown lentils, canned150 g
- cherry tomatoes80 g
- avocado40 g
👨🍳 Method
- 1Rinse and drain the lentils thoroughly under cold water.
- 2Heat a dry pan over high heat and char the frozen corn for 5 minutes, stirring occasionally, until lightly browned.
- 3Season the beef steak with cumin and chilli powder on both sides.
- 4Heat the olive oil in the pan over medium-high heat and sear the steak for 3-4 minutes per side for medium, then rest for 5 minutes.
- 5Toss the lentils, charred corn, cherry tomatoes and red onion together in a bowl.
- 6Slice the rested steak into strips against the grain.
- 7Top the lentil salad with the sliced steak and diced avocado.
- 8Squeeze lime juice over the dish and serve immediately.
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