Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 08/02/2025. See terms.
Join now
Photo of Steak and black bean salad by WW

Steak and black bean salad

2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

Corn

2 cob(s), large, cobs

Red capsicum

2 medium, cut into thin strips

Beef rump steak, raw

400 g, (Buy 500g) fat trimmed

Ground cumin

½ tsp

Ground coriander

½ tsp

Chilli powder

½ tsp, Mexican variety, plus an extra pinch to serve, if desired

Canned black beans, rinsed, drained

400 g, (1x400g can)

Cherry tomatoes

125 g, halved

Watercress

1 cup(s), (1/2 bunch) sprigs picked

Red onion

½ medium, thinly sliced

Olive oil

1 tbs, extra virgin variety

Lime juice

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat a chargrill or barbecue over medium-high heat. Cook the corn for 15 minutes, turning often, until tender and charred. Set aside to cool.
  2. Add the capsicum to the chargrill and cook, turning occasionally until tender and lightly charred. Set aside.
  3. Lightly spray the steak with oil. Sprinkle with spices. Cook on the chargrill for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover and set aside. Slice the steak thinly.
  4. Hold the corn upright. Using a small sharp knife, cut downwards to remove the kernels. Combine the corn kernels, capsicum, beans, tomato, watercress, onion and steak in a bowl. Drizzle with the olive oil and lime juice, and season with pepper. Toss gently. Sprinkle with extra chilli powder, if desired.

You might like

You might like