Mexi charred beef sirloin
Ready in around 20 mins
- Energy: 2108kj (503Kcal)
- Protein: 41g
- Carbohydrate: 21g
- Fat: 27g
- Contains: Sulphites, Milk
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1. TO PREPARE THE VEGETABLES:
Trim the ends off the broccolini and cut into bite size pieces. Slice the silverbeet leaves into ½ cm slices and discard the stalks. Place the black beans in sieve and rinse under cold running water. Drain well.
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2. TO COOK THE CHIMICHURRI VEGETABLES:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccolini and cook for 4-5 mins stirring occasionally to create a char. Add the silverbeet and cook for 1-2 mins. Add the black beans, capsicum and corn, stir and heat for 1-2 mins. Stir through the chimichurri to combine and season with salt and pepper. Remove from the pan and cover to keep warm.
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3. TO COOK THE SIRLOIN:
Wipe out the frying pan, respray with oil and place over a high heat. Once hot, add the Mexi seasoned beef sirloin steaks to the pan, season with salt and cook for 2-3 mins each side for medium rare - a little longer for well done. Allow to rest for 1-2 mins before slicing up.
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TO SERVE:
Spoon chimichurri vegetables onto a plate and top with sliced Mexi seasoned sirloin. Dollop with chipotle crema and sprinkle over smoky seeds.
- 1 pack of Mexi seasoned beef sirloin
- 1 pot of chimichurri
- 1 pot of chipotle crema
- 1 sachet of smoky seeds
- 1 bag of black beans
- 1 pot of capsicum and corn
- 1 bag of broccolini
- 1 bag of silverbeet
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