Barbecue Steak

Name: Barbecue Steak with Fajita Vegetables and Guacamole
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Rump steak; 1 Tbsp of Olive oil; 2 Grams of Chipotle powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Barbecue sauce; 1 Piece of Red pepper; 1 Piece of Yellow pepper; 1 Piece of Red onion; 1 Piece of Small zucchini; 2 Tbsp of Vegetable oil; 10 Grams of Fajita seasoning; 1 Tsp of Salt; 1 Piece of Avocado; 1 Piece of Lime; 15 Grams of Fresh coriander; 1 Tsp of Salt

with Fajita Vegetables and Guacamole

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

721 Reviews

Cals 586 · Prot 47 · Carbs 43 · Fat 29

Low Carb

25 min

Barbecue Steak with Fajita Vegetables and Guacamole

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

721 Reviews

Cals 586 · Prot 47 · Carbs 43 · Fat 29

Low Carb

Ingredients

Steaks

Rump steak

400 Grams

Olive oil

1 Tbsp

Chipotle powder

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Barbecue sauce 11*13*

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

Allergens

*11 Gluten, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2453 / 586
Fats (g)	28.9
of which saturated (g)	6.2
Carbohydrates (g)	43
of which sugars (g)	15.3
Fibers (g)	15
Proteins (g)	47.4
Salt (g)	0.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

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

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.

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.

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.