This Mexican-style beef roast with spicy charred tomato salsa is perfect for dinners or Sunday family meals.
Ingredients
- 800g beef eye round roast
- 1/2 x 40g sachet chilli con carne recipe base
- 250g cherry tomatoes
- 2 garlic cloves, unpeeled
- 1/2 small white onion, finely chopped
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon sliced pickled jalapenos, finely chopped (optional)
- 8 mini white corn tortillas
- Shredded lettuce, to serve
- Reduced-fat grated cheddar, to serve
Method
- Step 1Place beef in a shallow glass or ceramic dish. Sprinkle with seasoning. Rub all over to coat. Refrigerate for 1 hour, if time permits.
- Step 2Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place beef on prepared tray. Roast for 45 minutes for medium or until cooked to your liking.
- Step 3Meanwhile, heat a medium frying pan over medium heat. Add tomatoes and garlic. Cook for 10 to 15 minutes or until charred and garlic is tender. Peel garlic. Place tomatoes and garlic in a food processor. Pulse until finely chopped. Transfer to a bowl. Stir in onion, coriander and jalapenos.
- Step 4Thinly slice beef. Serve beef with tortillas, salsa, lettuce and cheese.
- High protein
- Low carb
- Lower gi
Nutrition
2124 kj
Energy
19.7g
Fat Total
8.9g
Saturated Fat
3.4g
Fibre
49.1g
Protein
122mg
Cholesterol
907mg
Sodium
31.9g
Carbs (total)
All nutrition values are per serve
Notes
Prepare in advance: Follow steps 1 and 3 of the recipe. Cover beef. Spoon salsa into an airtight container. Refrigerate beef and salsa for up to 3 days.
- Author: Liz Macri
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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