Source: Coles Magazine January/ February 2016 - page 29
Serves: 4 - Prep 15 min cooking 10 min
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
500g Coles Australian Beef Rump Steak, trimmed
2 bunches asparagus, ends trimmed
175g mini vine capsicums*, quartered, seeded
Olive oil spray
120g pkt Coles Brand Australian Baby Rocket
400g can chickpeas, rinsed, drained
1/2 small red onion, thinly sliced
1 tablespoon red wine vinegar
2 teaspoons wholegrain mustard
2 teaspoons olive oil
1/2 teaspoon honey
Combine paprika, cumin and cinnamon in a small bowl. Season. Sprinkle spice mixture evenly over both sides of the steak.
Preheat a barbecue grill or chargrill on medium-high. Spray steak, asparagus and capsicum lightly with oil. Cook the steak for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 3-4 mins to rest.
Meanwhile, cook capsicum on grill for 2-3 mins. Add asparagus and cook with the capsicum for 1-2 mins each side or until vegetables are lightly charred and just tender. Cut asparagus spears in half diagonally. Combine asparagus, capsicum, rocket, chickpeas and onion in a large bowl.
Thinly slice the steak. Whisk vinegar, mustard, olive oil and honey in a bowl. Add the steak and dressing to the salad and gently toss to combine.
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