Barbecue Steak

with Fajita Vegetables and Guacamole

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Remove the steaks from the fridge 20 min prior to cooking. This will allow them to reach room temperature. Slice the peppers into strips. Peel and finely slice the red onion. Slice the zucchini into sticks. Pat the steaks dry with kitchen paper.

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2 Make guacamole

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add a generous squeeze of lime juice. Mash the avocado with a fork, leaving some bits chunky. Chop the fresh coriander and mix it into the avocado. Season with a pinch of salt. Set aside. 

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3 Fry steaks

Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry for 1-3 min on each side or until cooked to your liking. Add the chipotle (spicy!), a pinch of salt and pepper and the barbecue sauce. Flip the steaks a couple of times until coated in the seasoning. Transfer the steaks to a plate and leave them to rest for 10 min.

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4 Fry vegetables

While the steaks  are resting, return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the peppers, onion and zucchini and stir-fry for 3 min or until slightly softened (see pro tip). Add the fajita seasoning (spicy!), a splash of water and a pinch of salt. Stir for a final 1 min until the water has evaporated.

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5 Slice and serve

Divide the fajita vegetables among plates. Slice the steaks. Serve with the guacamole.

Tips for fussy eaters

Reserve some of the vegetables and meat and prepare a mild stir-fry for them. Serve with regular tortillas and cheese.

Pro tip

Don't overcook the fajita vegetables - aim for a tender-crisp finish.

Craving Mexican flavours but cutting down on carbs? This one's for you!

Cooking Time: 25 min

Cals 619 · Prot 51 · Carbs 45 · Fat 30

Dairy-Free

Ingredients

Number of people

Steaks

Rump steak 400 Grams
Olive oil 1 Tbsp
Chipotle powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Barbecue sauce 40 Grams

Fajita vegetables

Red pepper 1 Piece
Yellow pepper 1 Piece
Red onion 1 Piece
Small zucchini 1 Piece
Vegetable oil 2 Tbsp
Fajita seasoning 10 Grams
Salt 0.5 Tsp

Guacamole

Avocado 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Salt 0.5 Tsp

Craving Mexican flavours but cutting down on carbs? This one's for you!

Cooking Time: 25 min

Cals 619 · Prot 51 · Carbs 45 · Fat 30

Dairy-Free

Instructions

photo

1 Prep vegetables

Remove the steaks from the fridge 20 min prior to cooking. This will allow them to reach room temperature. Slice the peppers into strips. Peel and finely slice the red onion. Slice the zucchini into sticks. Pat the steaks dry with kitchen paper.

photo

2 Make guacamole

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add a generous squeeze of lime juice. Mash the avocado with a fork, leaving some bits chunky. Chop the fresh coriander and mix it into the avocado. Season with a pinch of salt. Set aside. 

photo

3 Fry steaks

Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry for 1-3 min on each side or until cooked to your liking. Add the chipotle (spicy!), a pinch of salt and pepper and the barbecue sauce. Flip the steaks a couple of times until coated in the seasoning. Transfer the steaks to a plate and leave them to rest for 10 min.

photo

4 Fry vegetables

While the steaks  are resting, return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the peppers, onion and zucchini and stir-fry for 3 min or until slightly softened (see pro tip). Add the fajita seasoning (spicy!), a splash of water and a pinch of salt. Stir for a final 1 min until the water has evaporated.

photo

5 Slice and serve

Divide the fajita vegetables among plates. Slice the steaks. Serve with the guacamole.

Tips for fussy eaters

Reserve some of the vegetables and meat and prepare a mild stir-fry for them. Serve with regular tortillas and cheese.

Pro tip

Don't overcook the fajita vegetables - aim for a tender-crisp finish.

Ingredients

Number of people

Steaks

Rump steak 400 Grams
Olive oil 1 Tbsp
Chipotle powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Barbecue sauce 40 Grams

Fajita vegetables

Red pepper 1 Piece
Yellow pepper 1 Piece
Red onion 1 Piece
Small zucchini 1 Piece
Vegetable oil 2 Tbsp
Fajita seasoning 10 Grams
Salt 0.5 Tsp

Guacamole

Avocado 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Salt 0.5 Tsp
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