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Denver Steak with Spicy Barbacoa Sauce & Pickled Onion
Steak night just got way more interesting. Sear juicy free-range British beef, then coat in a kickin’ chipotle sauce and pair with sweetcorn rice. Pickled onions and cooling yoghurt join the flavour party, too.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 tsp cumin seeds
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 Denver steaks
- 2 large tomatoes
- 80g brown rice (brown rice (100%))
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 40g baby spinach
- 2 tsp smoked paprika & oregano blend (Paprika, Oregano)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion
- 1 tbsp red wine vinegar
Nutritional Information
Calories: 546
Protein: 44g
Carbs: 48g
Fat: 19g
Ingredients
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 onion (use half)
- 1 tbsp red wine vinegar (use half)
- 3 garlic clove
- 1 tsp cumin seeds (use half)
- 2 tsp smoked paprika & oregano blend (use half) (Paprika, Oregano)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 40g baby spinach (use half)
- 2 large tomatoes (use half)
- 1 Denver steak
- 80g brown rice (use half) (brown rice (100%))
- 140g sweetcorn (drained) (use half) (Sweetcorn, water, salt)
Nutritional Information
Calories: 554
Protein: 45g
Carbs: 50g
Fat: 19g
Denver Steak with Spicy Barbacoa Sauce & Pickled Onion
Steak night just got way more interesting. Sear juicy free-range British beef, then coat in a kickin’ chipotle sauce and pair with sweetcorn rice. Pickled onions and cooling yoghurt join the flavour party, too.
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Cooking Instructions
- Boil the kettle. Heat a large saucepan filled with boiling water on high heat. Add the rice and half the stock cube. Boil for 25-30 mins, until cooked, then drain. Return to the saucepan and set aside. Dissolve the remaining stock cube in a jug with 150ml boiling water.
- Make the quick pickled onions; thinly slice the onion. Place half in a bowl with the vinegar and a pinch of salt. Leave to pickle.
- Make the barbacoa sauce. Finely chop or crush the garlic. Roughly dice the tomatoes. Heat a dry, medium saucepan on medium heat. Toast the cumin seeds for 30 seconds, then add 1 tsp oil, the remaining onion and the garlic. Cook for 3-4 mins, until softened, then add the spice blend and tomatoes. Cook for another 2 mins.
- Add the stock and chipotle to the pan. Simmer for 6-7 mins, until the sauce thickens slightly. Crush the tomatoes with a wooden spoon and continue simmering. Add a splash of water if it gets too thick.
- Cut the steaks into 5 strips each, then season with sea salt and black pepper. Heat a medium frying pan with 2 tsp oil on high heat. Cook the steak for 4-5 mins, until golden brown or cooked to your preference. Pour in the barbacoa sauce and stir to coat the steak.
- Drain the sweetcorn and stir it through the rice. Serve the barbacoa steak with spinach, pickled onions and a dollop of yoghurt.
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