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Cajun beef poke bowl
- 400g lean rump steak, trimmed of all fat
- 2 teaspoons Cajun spice mix
- 2 teaspoons olive oil
- 250g sachet microwaveable steamed brown rice and quinoa blend
- 2 corn cobs, husk and silk removed
- 300g broccoli, cut into small florets
- 3 cups finely shredded red cabbage
- 1 carrot, grated
- 2 small avocados, halved and peeled
- 2 tablespoon pecans, chopped
- Lime wedges, to serve
Buttermilk dressing:
- ¾ cup buttermilk
- ¼ cup finely chopped fresh coriander
- 1 green shallot, finely chopped
- 2 teaspoon Dijon mustard
- 2 teaspoons lime juice
- Place steak on a large plate. Rub both sides with combined spice mix and oil. Heat a large non-stick frying pan over a medium-high heat. Add steak and cook for about 4 minutes on each side, or until cooked to your liking. Transfer to a clean plate. Rest 15 minutes.
- Meanwhile, heat rice and quinoa blend in microwave as directed on packet. Transfer to a bowl. Cool.
- Rinse corn cobs under cold water. Cut kernels from cob.
- Place broccoli in a heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain and refresh under cold water. Drain again.
- To make dressing, whisk all ingredients in a medium jug with a fork to combine.
- To serve, slice steak thinly. Arrange rice and quinoa, steak, corn, broccoli, cabbage and carrot in separate sections between 4 shallow serving bowls. Top each serving with an avocado half. Drizzle with dressing and sprinkle with pecans.
Tips
- Brown rice and quinoa blend can be replaced with 1½ cups of any cooked wholegrain eg. quinoa, barley or freekah.
- Replace fresh corn with a 400g can no added salt corn kernels.
- We used 2 x small avocados weighing about 140g each. If preferred, replace with 1 large avocado, cut into quarters and allow 1 quarter per serve.
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