This MEXICAN BEEF BOWL looks simple – and it is – but spending time on Coollulah Cattle Station in Far North Queensland with @ausgoodmeat gave me a deeper appreciation for what sits behind a food and ingredient, like our incredible Australian beef. From the way cattle are raised, to how land and climate shape the final product, there’s a level of care and variability that you don’t always see from the outside. And it does shift how you approach cooking and appreciating it at home – less overcomplicating, more letting the ingredient speak for itself.
Nutritionally, beef is a powerful ingredient in meals like this – rich in bioavailable iron, zinc and B vitamins to support energy, cognitive function and recovery.
Paired here with fibre-rich carbs, healthy fats and fresh produce, it becomes the kind of meal that satisfies and sustains. This Mexican-inspired beef bowl is exactly that – balanced, flavourful, and easy enough to make any night of the week.
*This is a partnered post with Aus Good Meat. All thoughts and opinions expressed are the author’s own. *
MEXICAN BEEF BOWL
Serves 4
1x 800g piece skirt or flank steak
3 tbsp good quality Mexican spice rub (I used Mingle Seasoning)
2 tbsp extra virgin olive oil
Mexican Rice:
2 cups cooked brown rice
2 cobs corn, cooked or charred on the grill
1x 400g black beans, rinsed and drained
1/2 medium (100g) red onion, finely diced
200g cooked capsicum, finely sliced (can be from a jar)
1/2 bunch coriander, leaves and stalks, finely chopped plus extra for garnish
1 lime
1 cup guacamole
1/2 cup good quality salsa
50g corn chips
Sea salt and black pepper
Coat both sides of the flank steak with the Mexican spice rub. Heat a large grill pan on medium to high heat. Add olive oil to coat, then cook the flank steak for 4-5 minutes on one side, flip and cook a further 3-4 minutes on the alternate side. Once cooked, transfer to a plate to rest for about 6-8 minutes. Whilst the meat is cooking and then resting make the Mexican rice by combining rice, corn, black beans, capsicum, red onion and chopped coriander in a bowl and toss. Season with salt and pepper and squeeze lime juice over to taste, toss again then divide between bowls or plates. Slice the flank steak approximately 5mm thick into strips and lay over the top of the rice. Add guacamole, corn chips and finish with salsa over the top of the steak. Garnish with coriander and serve.
