Mexican Seared Steak Bowl
PREP 15 MIN•COOK 10 MIN
DF
EF
GF
NS
NF
Number of servings
2
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
Heat a BBQ or grill pan over medium-high heat.
Combine spice and salt and pepper in a bowl and press steak into mixture to coat.
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.
At the same time, mash avocado, coriander, lime juice and salt & pepper in a small bowl and set aside.
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.
To assemble, divide rice, lettuce, tomato, sliced steak and barbequed vegetables between bowls.
Season with salt and pepper and serve with smashed avocado and lime wedges.
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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