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Steak-Bowl mit Wedges und Sourcream

Steak bowl with wedges and sour cream

Total Time
50 min
15 min
25 min
A pub-inspired meal that's rich in fibre and protein, to help keep you full and satisfied, for a fraction of the Points.


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)


1 large, chopped

Light sour cream

1½ tbs

Fresh chives

1 tbs


  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.