Steak bowl with wedges and sour cream
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
A pub-inspired meal that's rich in fibre and protein, to help keep you full and satisfied, for a fraction of the Points.
Ingredients
Potato, pale skin
2 medium, (skin on), cut into wedges
Canola oil
3 tsp
Smoked paprika
1 tsp
Beef rump steak, raw
300 g, (2 x 150g steaks)
Canned black beans, rinsed, drained
½ 400g can
Canned corn kernels, rinsed and drained
¾ cup(s)
Tomato(es)
1 large, chopped
Light sour cream
1½ tbs
Fresh chives
1 tbs
Instructions
1
Preheat oven to 180°C and line a baking tray with baking paper. Place potatoes in a large bowl. Add 2 teaspoons oil and paprika. Season with salt and toss to coat. Transfer potatoes to prepared baking tray. Bake for 20-25 minutes, or until potatoes are cooked and lightly golden.
2
Meanwhile, heat remaining oil in a large, nonstick frying pan over high heat. Cook steak for 3-5 minutes on each side, or until cooked to your liking. Transfer steak to a cutting board and allow to rest at room temperature for 10 minutes, before cutting into strips.
3
Divide beans, corn, tomato, potatoes and steak between 2 bowls. Top with a dollop of sour cream each and sprinkle with chives.
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