Steak Burrito Bowl
Pack in the flavour with this spicy steak burrito bowl, which takes just 10 minutes from prep to plate. Ideal as a speedy supper on busy weeknights
Method
Based on 2 servings, adjust as needed.
Step 1
Coat the steak with half of the fajita seasoning and 1 tbsp of the olive oil. Heat a frying pan over a high heat and add the steak, cook for 2 mins on each side for medium rare, remove from the pan and set aside.
Step 2
Turn down the heat to medium and add the remaining oil to the pan. Tip in the rest of the fajita seasoning, the rice and red peppers. Stir well so everything is coated and cook for 2 mins, until hot through. Add a splash of water if it starts to stick. Add the lemon juice, stir through half the parsley and season.
Step 3
Cut the steak into strips. Tip the rice into bowls and top each with the steak and a dollop of yogurt. Scatter with parsley and serve with a lemon wedge.
- Ingredients
- Based on 2 servings
-
250g Fillet Steak 1x Sainsbury's British or Irish 21 Day Matured Beef Fillet Steak x2 (Approx. 300g) (200g-300g) -
35g Fajita Seasoning 1x Old El Paso Mexican Smoky BBQ Fajitas Seasoning Mix 35g -
220g Mexican Style Rice Pouch 1x Ben's Original Mexican Style Microwave Rice 220g -
2 Roasted Red Peppers, drained and sliced 1x Karyatis Roasted Red Peppers 450g (350g*) -
1 Lemon, juiced and wedged 1x Sainsbury's Lemons -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
15g Parsley, roughly chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
150g Yoghurt, to serve 1x Sainsbury's Greek Style Natural Yogurt 200g