[Premium Low Cal] Seared Beef Steak & Naked Burrito-Style Bowl
with Avocado, Tomato Salsa & Sour Cream
- Milk
Ingredients
1
Cos Lettuce
1
Avocado
1 sachet
Coriander
1 packet
roasted tomato salsa
1 packet
Sour Cream
(Contains: Milk; )
300 g
Beef Flank Steak
1
Lime
1 packet
Snacking Tomatoes
1
Corn
Nutrition Values
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.
