Steak with roasted pepper & onion served with mango salsa

Steak with roasted pepper & onion served with mango salsa

This is a very quick and easy meal to make, and perfect for a nice summer lunch served with a cold beer or margarita. It can also be served at dinner time.

Steak with pepper & onion

400 g beef steak cubed
1/2 red pepper chopped into big chunks
1/2 onion chopped into big chunks
2 tbsp olive oil
2 tsp garlic powder
1 tbsp Worcestershire sauce

Method

Mix the onion and red pepper with 1 tbsp of olive oil and 1 tsp of garlic powder. Place in a oven pan and roast on 200 for approximately 30 minutes. While the pepper and onion is roasting, rub the steak with olive oil and garlic powder and fry in a large pan. Once the steak is brown on all sides, add the Worcestershire sauce and fry for another 3 minutes. When the pepper and onion is done mix together with the steak cubes.

Mango Salsa

1 mango peeled and chopped
1/2 onion chopped
1/2 red pepper chopped
2 red chillies de-seeded and chopped
juice of 2 limes
1 handful flat leave parsley chopped
salt and black pepper

Mix all the ingredients together and add salt and pepper to taste

I served this dish with some tortilla chips and bacon bites. I just used plain Doritos cheese tortilla chips. They have a nice but not overpowering flavor. As for the bacon, I used streaky bacon, rolled it and placed in the oven with the pepper and onion to go crispy. If you add bacon to this dish, put the oven on grill for 5 minutes after the pepper and onion is roasted to give the bacon that extra crisp.

Creamy Chicken & Broccoli Pasta

Creamy chicken broccoli pasta

This meal is very quick and easy to prepare and Tabasco is an absolute must.

Ingredients

300 g chicken (cubed)
250 g broccoli
200 ml cream
5 ml fresh garlic (chopped)
5 ml olive oil
30 ml boiling water
30 ml white wine (optional, can be replaced with boiling water)
200 g pasta
sea salt and freshly ground black pepper
20 ml fresh basil (chopped)
pinch of dried chili flakes

Method

Boil the pasta in a pot.
Heat the oil in a pan and fry the chicken, garlic, salt & pepper for 2 minutes. Add the boiling water and wine and allow to cook until the liquid has disappeared.
While the chicken is cooking, boil the broccoli in a pot for 5 – 10 minutes.
Once the liquid in the pan has disappeared, add the broccoli to the chicken and pour in the cream.
Stir this mixture and allow to cook for 2 – 3 minutes.
Strain the pasta and pour into a big serving bowl. Add the chicken, broccoli and cream mixture to the pasta and stir well. Also stir in the fresh basil leaves and sprinkle with the dried chili flakes. Serve immediately with some Tabasco on the side.