NZ Seared Beef Fajita Bowl
with Charred Salsa & Sour Cream
- Milk
Ingredients
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
300 g
Beef Rump
1
Capsicum
1 packet
Sour Cream
(Contains: Milk; )
1 sachet
Mexican Fiesta Spice Blend
1
Red Onion
1
Carrot
2
Garlic
1 packet
Basmati Rice
Nutrition Values
Cooking Steps
In a medium frying pan, heat a drizzle of olive oil over a high heat. Slice each beef rump in half to get 1 steak per person. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.
Return the frying pan to a high heat with a drizzle of olive oil. Add the capsicum and sweetcorn. Cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Reduce the heat to medium-high and add the carrot, tomato and red onion. Cook until just softened, 3-4 minutes. Add the water for the sauce and the Mexican fiesta spice blend (see ingredients list). Cook until fragrant, 2 minutes. Set aside.
Add the water (for the sauce), Mexican Fiesta spice blend (see ingredients list) and the salt (for the sauce). Cook until fragrant, 2 minutes. Set aside.
Divide the the garlic rice between bowls. Top with the steak, fajita salsa and charred corn. Dollop over the sour cream and garnish with the coriander.
