Steak and Brown Rice Bowls
with Corn Pico De Gallo and DIY GuacamoleCalories
:
740 kcalProtéines
:
49g protéinesDurée de préparation
:
35 minutesDifficulty
:
FacileAllergènes:
- Blé
- Sulfites
- Gluten
- Peut contenir des traces d’allergènes
- Noix
- Blé
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
285 g
Steaks de haut de surlonge
1 pièce(s)
Patate douce
½ tasse(s)
Boulgour
(Contient: Blé Peut contenir : Gluten)
½ pièce(s)
Haricots noirs
1 pièce(s)
Tomate
1 pièce(s)
Échalote
1 pièce(s)
Lime
7 g
Coriandre
1 pièce(s)
Coupe d'ananas en cubes
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
Pas inclus dans votre livraison
2 cs
Huile*
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Casserole moyenne
•Verre doseur
•Grande poêle antiadhésive
•Papier aluminium
•Passoire
•Zesteur
•Grand bol
•Fouet
•Petit bol
Instructions
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, toss together half the Smoked Paprika-Garlic Blend, sweet potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, if you like, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
2
- Meanwhile, to a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
3
- Pat steaks dry with paper towels. Season with salt and pepper, if you like.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to another parchment-lined baking sheet.
- Sprinkle remaining Smoked Paprika-Garlic Blend over steaks.
4
- Roast steaks in the middle of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
5
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then finely chop shallot.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Over a small bowl, drain pineapples, reserving juice.
- Using a strainer, drain and rinse beans.
- In a large bowl, whisk together half the cilantro cilantro, 1 tbsp (2 tbsp) pineapple juice, 1/2 tbsp (1 tbsp) lime juice and 1 tbsp (2 tbsp) oil.
- Add tomatoes, shallot, beans and pineapples. Toss to coat. Season with salt and pepper, if you like.
6
- Fluff bulgur with a fork, then stir in sweet potatoes, remaining cilantro, 1/2 tsp (1 tsp) lime zest and 1/2 tbsp (1 tbsp) pineapple juice.
- Thinly slice steaks.
- Divide bulgur-sweet potato mixture between bowls. Top with steak and any resting steak juices.
- Spoon salsa over top.
