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Asado seared beef

Name: Asado seared beef
Cook time: 20 min
Yield: 2
Cuisine: San Antonio de Areco, Argentina

with wild rice and creamy chimichurri

Ready in around 20 mins

RECIPE FACT:

Attending an asado in Argentina is a social occasion. Many different cuts and types of meat are cooked on a grill called a parrilla. Cook on your BBQ for an authentic flavour

Nutritional Info:

Energy: 3247kj (777Kcal)
Protein: 43g
Carbohydrate: 50g
Fat: 40g
Contains: Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE WILD RICE SALAD:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn and capsicum and cook for 2-3 mins. Open the bag of steamed red and wild rice squeezing gently on the bag to break up any large clumps and add to the pan. Season with salt and cook for 1-2 mins. Remove from the pan into a salad bowl and allow to cool.
2. TO COOK THE ASADO BEEF:

Wipe out the frying pan, place back over a medium-high heat with a drizzle of oil. Once hot, add the red wine marinated sirloin beef steaks, season with salt and pepper and cook for 2-3 mins on each side for medium rare – a little longer for well done. Remove from the pan, cover and rest for 2-3 mins before slicing against the grain. BBQ method: Heat the grill side of a BBQ and cook for 2-3 mins on each side for medium rare.
3. TO FINISH THE WILD RICE SALAD:

Roughly chop the coriander including the stalks. Add the coriander and coleslaw to the bowl with the rice. Drizzle with the lime dressing and toss to combine.
TO SERVE:

Spoon wild rice slaw onto plates and top with the sliced asado beef. Dollop with creamy chimichurri and sprinkle over toasted smoky pepitas.