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Seared steak & black beans with sweetcorn & peach succotash
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2 fresh sweetcorn
1 red pepper, diced
4 salad onions, chopped
1½ tbsp olive oil
2 ripe peaches, stoned and diced 250g
½ x 28g pack coriander, roughly chopped
Juice of 2 limes, plus 1 cut into wedges, to serve
4 x Waitrose 1 Sirloin Steaks, lean and trimmed of all fat
2 x 400g cans black beans, drained and rinsed
1. Using a sharp knife remove the kernels from the corn. Mix the sweetcorn kernels, pepper and salad onions together.
2. Warm half of the oil in a frying pan and sauté the mix for 3-5 minutes, until lightly browned. Transfer to a large bowl and toss with the peaches, coriander and lime juice. Set aside.
3. Rub the steaks with the remaining oil and season. Return the pan to the heat. Sear the steaks for 3 minutes on each side, for rare, or until cooked to your liking. Remove, lightly cover with foil and leave to rest for a few minutes.
4. Meanwhile, warm the black beans in a small saucepan over a medium heat for 4-5 minutes or until piping hot. Slice the rested steaks against the grain and serve with the peach succotash and black beans. Garnish with lime wedges.
Typical values per serving:
3.4 mg iron per serving
This recipe was first published in June 2017.