Fresh corn is so much tastier than canned corn, so make sure you use the good old garden-fresh stuff when making this recipe. This is a great dinner, as it is light on the carbs and heavy on the vegetables (or fruit if you consider avocado and tomato vegetables). I added in some brown lentils for extra protein, however this did up the calorie count substantially to 599 per serving (it was 511 calories per serve without the lentils). You could use less lentils or slightly less steak for a lighter meal. This was a very simple, faintly Mexican meal to make. For vegetarians, I’d suggest using another corn on the cob and more lentils or beans to get the protein up!
- 1 large corn on the cob (250g)
- 2 medium tomatoes (155g), finely diced
- 1 x 400g tin brown lentils, rinsed & drained
- 80g ripe avocado, chopped
- 2 tablespoons fresh coriander (6g), roughly chopped
- 2 teaspoons lime juice (10g)
- 400g lean beef steak (fillet or rump), fat removed
- 1/2 teaspoon rice bran oil
- pinch of ground black pepper
- 1 lime (50g) cut into wedges
1. Microwave the corn on high for 3 minutes, covered in glad wrap, then set aside to cool for a few minutes. Once cool enough to hand, remove the husk and silk. Place the corn cob upright on a chopping board and cut down the cob vertically, using a sharp knife, to remove all the kernels.
2. Combine the tomatoes, corn kernels, lentils, avocado, coriander and lime juice in a medium bowl.
3. Brush the steaks with oil and dust with pepper. Heat a medium fry-pan or chill grill over medium high and cook steaks for 2-3 minutes per side or cooked to your preference. Remove from heat and leave to sit on a plate, loosely wrapped in al foil for a few minutes to rest. Slice meat to your liking.
4. Divide the steak between two plates and top with salsa and lime wedges
Serves / 2
Total Preparation time / 15 minutes
Total Cooking time / 20 minutes
Total Calories / approx. 599 per serve