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.
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
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