ARGENTINIAN BEEF POKE BOWL

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 3160kj COST $$$$$ 300g orange sweet potato, cut into

1.5cm rounds 600g rump steak, cut into

2cm pieces

¼ cup olive oil

2 garlic cloves, crushed 500g microwave brown rice and quinoa

1 cup chargrilled capsicum, drained, cut into strips

blue corn chips, sour cream, sliced jalapeno, to serve

CHIMICHURRI

¼ cup olive oil

1 cup coriander leaves

1 cup flat-leaf parsley leaves

1 jalapeno chilli

2 tbsp red wine vinegar

1 tbsp capers

1 Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2 Arrange potato on tray, then drizzle with 1 tbsp oil, season and bake for 20 mins or until tender and golden.

3 In a medium bowl, coat steak in combined remaining oil and garlic. Set aside 10 mins to marinate.

4 CHIMICHURRI In a small food processor, pulse all ingredients until a paste forms. Season to taste. Transfer to a bowl.

5 Heat a large non-stick frying pan on high. Stir fry beef, tossing, 1-2 mins until cooked to your liking.

6 Serve brown rice and quinoa topped with beef, sweet potato, capsicum and chimichurri. Accompany with blue corn chips, sour cream and sliced jalapeno, if liked.