Cuban Beef Sirloin with Cucumber, Feta & Mint
Ready in 40 minutes
• Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 20, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 20, 2019.
Ingredients
BEEF
- 1 pack beef sirloin steaks, fully trimmed of fat
- 1/2 Tbsp Cuban spices
CUBAN BEANS
- 1/2 red onion, finely chopped
- 1/2 capsicum, finely chopped
- Remaining Cuban spices
- 1/4 tsp chilli flakes (optional)
- 1/2 can chopped tomatoes
- 3/4 cup frozen corn
- 1/4 cup chicken stock
- 1/2 can black beans, drained & rinsed
- 1/2 pack baby spinach
GARNISHES
- 1/2 Lebanese cucumber, halved lengthways & thinly sliced
- 1/2 pack cherry tomatoes, halved
- 30g feta cheese, crumbled
- 1 bunch mint leaves, chopped
Steps
-
Prep & marinate beef. Pat beef dry and season. Toss in a bowl with 1 tsp water and first measure of Cuban spices.
-
Prep Cuban bean ingredients.
-
Cook beef. Heat 1/4 tsp oil in a fry-pan on medium heat. Cook beef for 4-5 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest beef, covered. Reserve pan. Reserve beef resting juices and slice thinly just before serving.
-
Prep & cook Cuban beans. Heat 1/4 tsp oil in same pan on medium-high heat. Cook onion and capsicum for 1-2 minutes. Add remaining Cuban spices and chilli flakes and cook for about 30 seconds, until fragrant.
-
Add canned tomatoes, corn, stock, black beans and 1/2 tsp salt and bring to a simmer. Simmer for 2-3 minutes, until thickened. Stir through spinach and beef resting juices and season to taste.
-
Prep garnishes.
-
Serve beans topped with beef, cucumber, cherry tomatoes, feta and mint.
Nutritional Information
Energy |
1865 kj 446 kcal |
---|---|
Protein | 43.7g |
Carbohydrate | 34.0g |
Fat | 14.1g |