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MEXICAN CHILLI

MEXICAN CHILLI

MEXICAN CHILLI

A quick mid-week meal on the table in under 30 mins. Cook the bean mix and add seared strips of sirloin, topped with a fresh salad of shredded crunchy lettuce, diced avocado, chopped tomato, lime and coriander.

Prep: 15 minutes
Cook Time: 15 minutes
Serves: 4

Method

Add the ingredients for the Mexican chilli mix into a medium-sized saucepan along with 2¾ cups of water.

Bring to a boil over a medium heat, reduce heat and simmer – covered – for 15 mins until cooked through.

Heat a dry medium-sized frying pan, preferably cast iron, over a medium-high heat.

Rub steaks all over with 1 tablespoon of olive oil and cook, turning every 2 mins until medium-rare, about 8-10 mins.

Remove from frying pan and transfer steak to a plate to rest. Once the steak has rested, slice.

In a medium-sized mixing bowl add the cos, avocado, tomato, lime juice, half the coriander, sesame seeds and 1 tablespoon olive oil. Season to taste and gently mix to combine.

Serve the Mexican chilli mix topped with sliced steak and chopped salad, scatter over the remaining coriander.

Ingredients

2 x 450-gram pack Greenleaf sirloin steak, patted dry

1 Alexandra’s New Mexican Chilli mix

1 The Fresh Grower ‘sweet petite’ cos lettuce, roughly chopped

1 avocado, diced

2 truss tomatoes, roughly chopped

1 lime: ½ juiced, ½ cut into four wedges

10 grams Farro Fresh herbs coriander, leaves picked

2 teaspoons Farro Fresh toasted sesame seeds

2 tablespoons olive oil

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