Beef Roast with Pepitas, Salsa and Serranos
Served on our Arroz Verde Green Rice
600g beef chuck or rump roast
150g Tio Pablo Pepitas (roasted, spicy pumpkin seeds)
1 clove garlic
1 tsp sea salt
1 tsp cracked pepper or peppercorns
1 Tsp Tio Pablo Mexican Oregano
1/2 medium onion, sliced
1 jar Tio Pablo Salsa Ranchera 330g
3 La Morena Serrano peppers (or more for added spice)
1 bay leaf
1 packet Tio Pablo Arroz Verde 35g
1 tsp olive oil
300g jasmine rice
fresh coriander to garnish
With a mortar and pestle (or in a food processor), crush up the pepitas with salt, pepper, garlic and Mexican Oregano.
Place chuck or rump steak into a baking dish. Rub half of crushed pepita mixture onto the top of the steak, flip and cover other side.
Sprinkle onion slices onto roast and then spoon over jar of Salsa Ranchera.
Top with bay leaf and Serrano peppers. For added spice, you may want to insert a few Serranos onto the bottom of the steak as well.
Cover dish with foil and cook in the oven at 150°C for approximately 80 minutes, until steak is cooked through.
While beef is cooking, prepare Arroz Verde per instructions on packet, using olive oil and jasmine rice.
Dish out rice and top with sliced steak. Spoon over pepita/salsa mixture and garnish with fresh coriander.
Serve warm. Feeds 4