Grilled Steak Taco Bowls
with Fresh Corn & Pepita Salsa
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
As long as you’ve got a salsa like this on your table, it’s still summer! Celebrate fresh harvest flavours with grilled corn, tomato, lime juice and the crunch of pepitas, which combine to keep the party going in hearty taco bowls.
We will send you:
- 2 Top sirloin beef medallions
- 1 Lime
- 1 Ear of corn
- 1 Tomato
- 160g White rice
- 57g Avocado purée
- 25g Roasted pepitas (pumpkin seeds)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
BBQ (or pan)
Total Fat
29 g
Saturated Fat
8 g
Sodium
740 mg
Total Carb
96 g
Sugars
10 g
Protein
47 g
Fibre
6 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Zest and juice the lime.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add the lime zest and fluff the rice.
Grill the corn
- Meanwhile, toss the corn with a drizzle of oil, ⅓ of the spices and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob.
Grill the steaks
- Meanwhile, pat the steaks* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Make the salsa
- Meanwhile, small-dice the tomato.
- In a medium bowl, combine the tomato, corn, pepitas, lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the avocado purée between your bowls and spread out in a circular motion.
- Top with the rice, steaks and salsa. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
