Steak Burrito Bowl
5m
prep time
10m
total time
Easy
level
8
ingredients
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
-
35g Fajita Seasoning 1 x Old El Paso Mexican Smoky BBQ Fajitas Seasoning Mix 35g -
220g Mexican Style Rice Pouch 1 x Ben's Original Mexican Style Microwave Rice 220g -
1 Lemon, juiced and wedged 1 x Sainsbury's Lemons -
2tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
15g Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
150g Yoghurt, to serve 1 x Sainsbury's Greek Style Natural Yogurt 200g -
2 Roasted Red Peppers, drained and sliced 1 x Karyatis Roasted Red Peppers 450g (350g*) -
250g Fillet Steak 1 x Sainsbury's British or Irish 21 Day Matured Beef Fillet Steak x2 (Approx. 300g) (200g-300g)
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