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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 3 |
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A change-around recipe that you can substitute the ingredients for whatever you have in your fridge. The meat should be served warm. Ingredients:
2 (170 g) sirloin steaks |
1 (200 g) bag mixed salad greens |
1 red pepper, sliced |
1 avocado, sliced |
1 (400 g) can red kidney beans, drained |
2 tablespoons olive oil |
1 lime, juice of |
4 drops tabasco sauce (to taste) |
1 teaspoon brown sugar |
Directions:
1. Mix the salad leaves, pepper, avocado and kidney beans together.
2. Heat a grill and when very hot, cook the steaks for 2 - 3 minutes on each side, or until medium rare. Leave to rest for 5 minutes.
3. Slice the meat thinly and add to the salad.
4. Mix together the dressing ingredients, pour over the salad and toss lightly. Sprinkle with coriander and serve immediately.
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