Mexican Seared Steak Bowl

PREP 15 MIN
•
COOK  10 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or to taste

salt & pepper, to taste

300g beef rump steak

Smashed Avocado

1⁄4 avocado (medium, 240g)

2 sprigs of fresh coriander chopped

1 lime half juiced & half cut in wedges

BBQ Vegetables

1 corn cob, (medium, 160g) husk removed

1⁄2 red pepper deseeded & sliced

1⁄2 red onion thinly sliced

To Serve

3⁄4 cup (120g) pre-cooked brown rice cooked according to packet directions

4 iceberg lettuce leaves shredded

1 medium tomato diced

Methodbased on 2 servings
1

Heat a BBQ or grill pan over medium-high heat.

2

Combine spice and salt and pepper in a bowl and press steak into mixture to coat.

3

Cook steak in the hot pan or BBQ for 2-3 minutes each side, or to your liking.  Allow to rest for 5 minutes, then slice into strips.

4

At the same time, mash avocado, coriander, lime juice and salt & pepper in a small bowl and set aside.

5

Add corn, red pepper, and onion to the BBQ and cook for 5 minutes or until just tender. Slice the kernels from the corn and set aside.

6

To assemble, divide rice, lettuce, tomato, sliced steak and barbequed vegetables between bowls. 

7

Season with salt and pepper and serve with smashed avocado and lime wedges.

Nutritional Informationper serving

Energy (kJ)

1640 kJ / 392 cals

Protein

37.6 g

Fat

9.7 g

Sat. Fat

2.5 g

Carbs

34.8 g

Sugar

8.8 g

Fiber

8.3 g

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