Mexican Beef and Pumpkin with Salsa and Chipotle Sour Cream

Mexican Beef and Pumpkin with Salsa and Chipotle Sour Cream

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 17, 2017.
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Keep some steak plain for little ones.

Ingredients

Mexican Pumpkin

  • 1 bag chopped pumpkin, diced 2cm
  • 1 tablespoon Mexican spice mix
  • 250g frozen corn

Salsa

  • 1 capsicum
  • ½ telegraph cucumber
  • Drizzle of olive oil
  • Drizzle of white wine vinegar

Mexican Beef

  • 1 pack beef sirloin steaks (at room temperature)
  • 2 teaspoons Mexican spice mix

To Serve

  • 1 pottle chipotle sour cream

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using). Toss pumpkin on prepared tray with first measure of Mexican spice mix and a drizzle of oil. Season and roast for about 20 minutes until tender. Add corn and cook a further 5 minutes until heated through. Turn once during cooking.
  2. Dice capsicum and cucumber 1cm and toss in a small bowl with oil and vinegar. Season and set aside.
  3. Pat beef dry and toss with second measure of Mexican spice mix and a drizzle of oil and season.
  4. Heat a drizzle of oil in a large fry-pan on high heat, or use BBQ hot plate. Cook beef for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 3 minutes.
  5. Thinly slice rested beef against the grain.
  6. To serve, divide Mexican pumpkin between plates and top with beef, salsa and a dollop of chipotle sour cream.

Nutritional Information

Energy 1838 kj
439 kcal
Protein 35.0g
Carbohydrate 24.8g
Fat 21.3g