NEWS
RECIPE STEAK FAJITA POWER BOWLS Getting bored with salads and want to make a hearty dish without all the calories. Well this recipe from Delish is a fantastic way to eat your favourite Mexican Fajitas without the carbs yet all the flavour. Packed full of nutritious, fresh, healthy ingredients you can be safe in the knowledge one serving is only 298 calories. INGREDIENTS (Serves 4) • 2 tbsp. vegetable oil • 1/2 yellow onion, sliced into half moons • 2 bell peppers, thinly sliced • Salt & freshly ground black pepper • 1 lb. skirt steak, cut into 1/2” slices • Juice of 1/2 lime • 1/2 tsp. cumin • 1/2 tsp. chilli powder • 4 cup cooked brown rice • 1 cup black beans, drained and rinsed • 1 cup frozen corn, warmed • 1 avocado, thinly sliced • 1 tbsp. finely chopped cilantro, for garnish • Sour cream, for serving METHOD 1. In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. 2. Cook until onions are transluscent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.
3. Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. 4. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well-done steak. Remove from skillet. 5. Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn. 6. Garnish with cilantro and drizzle with sour cream. Serve.
WINE MATCH A Coronita (Corona and lime) or Margarita are traditionally associated with Mexican foods and certainly go down a treat with spicy dishers! However, when looking to pair wine with Mexican foods such as these Steak Fajita Bowls we would highly recommend a Cabernet Sauvignon which maintains the fruit without the harsh tannins, making it a great choice for flavourful Mexican dishes. Rich dark berry fruit with spice, herbs, and sweet toasty oak, Cabernet has lush fruit, yet balanced texture to integrate with the meaty, spicy, vegetable flavours. Alternatively, a Malbec is similarly bold and has strong fruit notes which would work exceptionally well with a dish like this.
22 SURREYROCKS | ISSUE 12
