eCook Meal
Texan Cowboy Beef
with charred BBQ onions & a creamy carrot mash
The Pesto Princess Chimichurri sings notes of coriander, parsley, and chilli to a cut of flavourful beef steak. Lashings of BBQ onions leave you going back for more! Served with a creamy carrot mash and a salad of charred corn, feta, and pumpkin seeds. Delish!
Serving guide
Choose your portion size.
Carrot MASH
Boil the kettle. Place the Carrot in a pot of salted water. Boil until soft, 25-30 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTY SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the chimichurri with 1 [2]|#7DA0D7 tbsp of olive oil. Set aside.
CHARRED Corn
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl.
JUICY STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to high heat and deglaze with a splash of water. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside.
ONE LAST STEP
Toss the green leaves, spring Onion greens, feta, a drizzle of olive oil, and seasoning through the corn. Set aside.
DINNER IS SERVED
Lay down the the Carrot mash and top with the steak slices, side with the BBQ onions, and drizzle over the chimichurri. Serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!
Carrot MASH
Boil the kettle. Place the Carrot in a pot of salted water. Boil until soft, 25-30 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTY SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the chimichurri with 1 [2]|#7DA0D7 tbsp of olive oil. Set aside.
CHARRED Corn
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl.
JUICY STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to high heat and deglaze with a splash of water. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside.
ONE LAST STEP
Toss the green leaves, spring Onion greens, feta, a drizzle of olive oil, and seasoning through the corn. Set aside.
DINNER IS SERVED
Lay down the the Carrot mash and top with the steak slices, side with the BBQ onions, and drizzle over the chimichurri. Serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!
Carrot MASH
Boil the kettle. Place the Carrot in a pot of salted water. Boil until soft, 30-35 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTY SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the chimichurri with 3 [4]|#7DA0D7 tbsp of olive oil. Set aside.
CHARRED Corn
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl.
JUICY STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to high heat and deglaze with a splash of water. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside.
ONE LAST STEP
Toss the green leaves, spring Onion greens, feta, a drizzle of olive oil, and seasoning through the corn. Set aside.
DINNER IS SERVED
Lay down the the Carrot mash and top with the steak slices, side with the BBQ onions, and drizzle over the chimichurri. Serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!
Carrot MASH
Boil the kettle. Place the Carrot in a pot of salted water. Boil until soft, 30-35 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTY SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the chimichurri with 3 [4]|#7DA0D7 tbsp of olive oil. Set aside.
CHARRED Corn
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl.
JUICY STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to high heat and deglaze with a splash of water. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside.
ONE LAST STEP
Toss the green leaves, spring Onion greens, feta, a drizzle of olive oil, and seasoning through the corn. Set aside.
DINNER IS SERVED
Lay down the the Carrot mash and top with the steak slices, side with the BBQ onions, and drizzle over the chimichurri. Serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R246.16
for 4 servings · R61.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chimichurri Sauce
- Richard Bosman's BBQ Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Texan Cowboy Beef?
The preparation time for Texan Cowboy Beef with charred BBQ onions & a creamy carrot mash is between 30 and 50 minutes.
What is the total time required to make Texan Cowboy Beef with charred BBQ onions & a creamy carrot mash?
The total time required to make Texan Cowboy Beef with charred BBQ onions & a creamy carrot mash is between 40 and 60 minutes.
How many servings does Texan Cowboy Beef provide?
4 servings
What are the main ingredients in Texan Cowboy Beef?
Beef Sirloin, Carrot, Corn, Feta, Green Leaves, Onion, Pesto Princess Chimichurri Sauce, Pumpkin Seeds, Richard Bosman's BBQ Sauce, Spring Onion
What is the nutritional information of Texan Cowboy Beef?
Calories: 797, Carbs: 66 grams, Fat: grams, Protein: 48.5 grams, Sugar: 29.1 grams, Salt: 784 grams
How do I prepare Texan Cowboy Beef?
JUICY STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. TOASTY SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the chimichurri with 1 [2]|#7DA0D7 tbsp of olive oil. Set aside. CHARRED CORN: Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl. CARROT MASH: Boil the kettle. Place the carrot in a pot of salted water. Boil until soft, 25-30 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover. BBQ GOODNESS: Return the pan to high heat and deglaze with a splash of water. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside. ONE LAST STEP: Toss the green leaves, spring onion greens, feta, a drizzle of olive oil, and seasoning through the corn. Set aside. DINNER IS SERVED: Lay down the the carrot mash and top with the steak slices, side with the BBQ onions, and drizzle over the chimichurri. Serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!
What should be prepared from my kitchen to make Texan Cowboy Beef?
Beef Sirloin, Carrot, Corn, Feta, Green Leaves, Onion, Pesto Princess Chimichurri Sauce, Pumpkin Seeds, Richard Bosman's BBQ Sauce, Spring Onion
How many calories does Texan Cowboy Beef have?
797 calories
How much fat content does Texan Cowboy Beef have?
grams