Easy Beef Mex Nourish Bowl Recipe
Table of content
Don't Do the Same Old Steak
Don't get us wrong- we love a classic steak, seared on the bbq or in a pan. In fact, our Dirty Clean Food WA grass fed beef is practically built to enjoy in its purest form. But if you're like us, and looking to incorporate more vegetables into an easy mid week dinner- try this enticing Mexican inspired Beef Nourish Bowl.
Continue reading to find the easy tips to turn steak into a full rounded meal that impresses with bright, fresh colours and textures perfect for a balanced meal.
Perfect Fridge Friend
There is no wrong or right with a nourish bowl- in fact, we encourage you to get creative to utilise all the produce that might go unused week to week. In our beef bowl, we're using sweet corn from our weekly Fruit & Veg box from Southern Forest Produce, organic avocados from Gathered Organics, some gorgeous tricoloured fresh paprikas from the Farmers Market and black beans as our toppings. That pop of colour and texture is brought together by a homemade avocado sauce, that equally entices and delights the tastebuds with a big hit of coriander and creamy good fats from the avo. You really can use any veggies for this- simply chop them up in similar plateable sizes, and stir fry with Mex seasoning and you're good to go.
Topping it off with our WA grass fed scotch fillet steaks, you can't get any better than this.
Beef bowl made fresh using Dirty Clean Food regenerative grass fed beef.
Ingredients
Serves 4
4 small fresh tricoloured paprika peppers, diced into small strips (or 1 capsicum)
kernels from 1sweet corn
1 lime
white rice to serve
handful of corn chips, crushed lightly to serve
1 tbsp paprika powder, or mexican seasoning
salt and pepper
2 Dirty Clean Food scotch fillet steaks
For the avocado dressing;
1 avocado
1 large bunch of coriander, chopped roughly
2 tbsp greek yoghurt
1 tbsp olive oil
juice of ½ lime
1 glove of garlic, minced
salt and pepper
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Method
Put your rice on the cooker if using in this dish.
Dry rub season the steaks and set aside.
Bring a pan up to high heat and place corn kernels into pan with some oil and half of the paprika seasoning. Stir to coat evenly then leave on the pan- leave the corn to charr and release flavours- don't stir too often of this won't happen.
Remove from the pan, set aside and stir fry the fresh paprika with the same method. Bring off the heat while still firm, and slightly crunchy in texture.
Remove the fresh paprika and add your beans, season with salt and pepper.
For the avocado Mexican dressing; place avocado, coriander, garlic, lime juice, olive oil and greek yoghurt into a processor and blend under smooth. Add generous amount of salt and pepper to taste.
Cook steaks to your preference, let them rest and then slice thinly on a diagonal angle.
To serve: Place rice in the middle of your dish, place each topping separately to one side and the lay the sliced steak out on the other. Add crushed corn chips to the side of your beef bowl. Add a slice of lime to the side. Drizzle the sauce and enjoy!
