FOOD & SUPPS
THE HIIT KITCHEN
Kcal
382
tein
g Pro
36. 4
Fats
17.1g
a r bs
C
14.1g
Jerk Steak
Ingredients:
120g rump steak
200g cauliflower
40g diced carrot, diced red onion,
peas & sweetcorn
5g jerk spice
5g minced garlic
150g green beans
30g pineapple
58
FLEX | APRIL 2018
2g red chilli
Juice and zest of one lime
Method:
1. To make the cauliflower rice,
blend the cauliflower in a food
processor to a coarse consistency,
add 1 tablespoon of olive oil to a pot
and fry the carrot, onion, peas,
sweetcorn and garlic for 5 minutes,
add the cauliflower and half of the
jerk spice and cook together for a
further 5 minutes.
2. For the pineapple salsa,
dice the pineapple and the chilli,
mix together with the zest and
juice of lime.
3. Rub the remaining jerk spice over
the steak and cook on a high heat in a
griddle pan for 5 minutes each side.
4. Cook the beans in boiling water
for 5 minutes.