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Beef and Bean Salad

Serves 4
Preparation Time 20
Cooking Time 8


2thick-cut sirloin steaks, trimmed (300g each)
2 tspthyme leaves
2small red sweet potatoes, peeled
400 ggreen beans, trimmed, cooked
1 bunchasparagus, trimmed, cooked
1red capsicum, finely sliced
1 small bunchcoriander, leaves only
1red chilli, sliced
1 tbspolive oil
3white wine vinegar


1Brush or spray steaks lightly with oil. Sprinkle with thyme. Preheat barbecue to hot, or a pan to moderately-hot. Cook steaks on one side until the first sign of moisture appears. Turn steaks once only. When cooked to preferred doneness, remove and rest steaks for 5 mins.
2Peel sweet potatoes with a potato peeler into long, thin slices. Brush or spray the slices lightly with oil. Heat a non-stick frypan until hot, cook slices in small batches until crisp.
3Toss remaining ingredients together. Pile salad and sweet potato on serving plates. Slice steaks thinly, place on top of salad.


Always preheat the pan when you are cooking meat to ensure it browns well.
Use a pan that suits the quantity of meat to be cooked so that it doesn’t stew in the pan.
Always oil the meat and not the pan so that the oil doesn’t burn.

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