Argentinian Beef with Roasted Capsicum Salsa

Argentinian Beef with Roasted Capsicum Salsa

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 22, 2019.
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Ingredients

BEEF & BROCCOLI

  • 1 pack beef sirloin steaks, any excess fat removed
  • 1 pack Argentinian spices
  • 1/2 broccoli, cut into small florets

SALSA

  • 1 pack roasted red capsicum, finely diced
  • 1/4 red onion, finely diced
  • 1/2 pack cherry tomatoes, halved
  • 1 Tbsp red wine vinegar
  • 1 bunch parsley, roughly chopped

BULGUR

  • 1/2 cup frozen corn
  • 1 pack smoked bulgur wheat
  • 3/4 cup chicken stock
  • 1 Tbsp feta cheese, crumbled

Steps

  1. Prep & marinate beef. Pat beef dry and season with salt. Coat in Argentinian spices and leave to marinate.
  2. Prep salsa. Combine all salsa ingredients together in a bowl with a pinch of salt. Season to taste and leave to infuse.
  3. Cook bulgur. Heat 1/4 tsp oil in a pot on medium heat. Cook corn for 2-3 minutes, until toasted. Add bulgur, a pinch of salt and stock and bring to the boil. Once boiling, cover with a lid and reduce heat to low to cook for 10 minutes. Remove from heat and steam, still covered for 8 more minutes.
  4. Prep broccoli.
  5. Cook beef. Heat 1/4 tsp oil in a fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered before slicing thinly. Reserve resting juices. Reserve pan.
  6. Cook broccoli. Wipe pan clean and return to medium heat. Add broccoli and 1 Tbsp water and cook for 3-4 minutes, until charred and tender. Season to taste.
  7. Serve bulgur and broccoli topped with beef, salsa and feta.

Nutritional Information

Energy 1843 kj
440 kcal
Protein 41.2g
Carbohydrate 34.4g
Fat 12.9g