Mexican-inspired beef bowl

Ingredients

Method

• 1.5 kg beef fillet
• 4 T Woolworths chilli-and-lime salt
• 4 T olive oil
• 1 x 250 g Woolworths fully cooked white basmati rice sachet
• 2 t Woolworths ghost chilli seasoning
• 1 pineapple, cut into chunks
• 4 jalapeños, halved
• 2 sweetcorn cobs
• 2 avocados
• 4 T crème fraîche
• 2 limes, juiced
• 4 spring onions, thinly sliced

Method

Ingredients

1. Roll the beef fillet in the chilli-and-lime salt. Heat half the olive oil in a heavy-based or griddle pan over a high heat. Sear for 5 minutes on each side, or until cooked to your preference. Allow to rest for 10 minutes.

2. Heat the rice according to package instructions, then stir through the chilli seasoning.

3. Skewer the pineapple and jalapeños and brush with a little olive oil. Using the same pan, grill the skewers for 2–5 minutes, or until slightly charred and fragrant.

4. Grill the corn in the same pan, then cut the kernels off the cobs.

5. Blend the avocados, crème fraîche and the juice of one lime until smooth.

6. Divide the rice between 4 bowls. Add a skewer and some corn to each bowl. Thickly slice the fillet and add 3–4 slices to each rice bowl.

7. Dollop over some avocado cream, drizzle with the remaining lime juice and garnish with spring onion.

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Photography: Shavan Rahim

Recipe and production: Bianca Strydom

Food assistant: Bianca Jones

Woolworths' free-range beef fillet is a tender, flavourful cut that is just as suitable for a quick midweek meal as it is for an impressive dinner. Serve it as a centerpiece with a rich sauce that complements it’s subtle flavour and melt-in-the-mouth texture, or slice it into strips for use in a stir-fry or rice bowl for an easy dinner or on-the-go lunch.