Name: [Premium Low Cal] Seared Beef Steak & Naked Burrito-Style Bowl with Avocado, Tomato Salsa & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Cos Lettuce; 1 Avocado; 1 sachet Coriander; 1 packet roasted tomato salsa; 1 packet Sour Cream; 300 g Beef Flank Steak; 1 Lime; 1 packet Cherry Tomatoes; 1 Corn

HelloFresh

Recipes

Mexican Recipes

[Premium Low Cal] Seared Beef Steak & Naked Burrito-Style Bowl

with Avocado, Tomato Salsa & Sour Cream

Get up to $175 off

Tags:

Under 30g carbs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cos Lettuce

Avocado

1 sachet

Coriander

1 packet

roasted tomato salsa

1 packet

Sour Cream

(Contains: Milk; )

300 g

Beef Flank Steak

Lime

1 packet

Cherry Tomatoes

Corn

Nutrition Values

Calories549 kcal

Energy (kJ)2300 kJ

Fat27.2 g

of which saturates9 g

Carbohydrate28.2 g

of which sugars16.2 g

Dietary Fibre14 g

Protein40.6 g

Sodium286 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season flank steak with salt and pepper. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.

• Meanwhile, halve corn. In a medium saucepan, bring water to boil. • Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Season and cover to keep warm.

• While corn is cooking. Roughly chop cos lettuce. • Halve cherry tomatoes. Roughly chop coriander. • Slice lime into wedges. • Slice avocado in half, scoop out flesh and thinly slice.

• While beef is resting, in a large bowl, combine a generous squeeze of lime juice, a drizzle of olive oil and coriander. Season with salt and pepper.

• To bowl with dressing, add cos lettuce and tomatoes, tossing to coat.

• Thinly slice steak across the grain before serving. • Divide salad and corn cobs between bowls. Top with avocado slices and seared beef steak. Season avocado with salt and pepper. • Dollop over sour cream. Serve with roasted tomato salsa and any remaining lime wedges. Enjoy!

TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.