Seared Steak Burrito Bowl
with Avocado Crema & Charred Corn Salsa
Dig into a bowl of Mexican delights! From tender and mildly spiced rump steak to a charred corn salsa and luscious avocado crema, this colourful meal is a flavoursome feast from start to finish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
1 bag
coriander
1 tin
sweetcorn
½
lemon
1 packet
beef rump
½
avocado
1 packet
sour cream
(Contains Milk;)
¾ sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
½ cup
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and the salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the tomato. Roughly chop the coriander. Drain the sweetcorn. Slice the lemon into wedges. Slice the beef rump in half to get 1 steak per person. In a large bowl, place the beef, Tex-Mex spice blend (see ingredients) and the remaining garlic. Drizzle with olive oil, season with salt and pepper and toss to coat.
TIP: This is a mild spice blend, but if you’re sensitive to heat, feel free to add less.
Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.
Slice the avocado (see ingredients) in half and scoop the flesh out of its skin. Place the avocado in a small bowl and mash with a fork. Add 1/2 the sour cream and stir to combine. Add a squeeze of lemon juice and season with salt and pepper. TIP: For a smoother crema, use a food processor or stick blender.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.
Slice the beef. Add the tomato and coriander to the corn. Drizzle with olive oil and season. Toss to coat. Divide the rice between bowls. Top with the beef, charred corn salsa and avocado crema. Sprinkle the shredded Cheddar cheese over the beef. Serve with the remaining lemon wedges on the side.