Rump Steak with Fresh Latin Salad

Serves 4
Preparation time: 20 minutes
Cooking time: 10-15 minutes

Ingredients

4 x 200g rump steaks, fat trimmed
1 mango
¼ bunch coriander, chopped
1 red capsicum
½ avocado
1 red onion
250g cherry tomatoes, halved
400g can corn kernels
1 tbsp lemon juice
2 tbsp olive oil
1 tsp chilli flakes
Pepper
200g light Greek yoghurt
Zest of 1 lime
½ tsp smoked paprika
1 tbsp chopped chives


Method
Brush the steaks with olive oil and place them on a hot grill. Cook on one side until some moisture appears on the top, then turn and cook on the other side. Set aside to rest for 5 minutes and loosely cover with foil.
For the salad, dice mango and vegetables. Mix all together in a bowl and add corn and coriander. Season with lemon juice, olive oil, chilli flakes and pepper.
For the sauce, combine the yoghurt, zest of 1 lime, paprika, chives and pepper. Mix well and serve.

Tip: Try adding mixed lettuce leaves to the salad.

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