
Ingredients:
1.5kg |
Striploin steak |
2 tbsp |
Olive oil |
¼ cup |
Hot sauce |
¼ cup |
YR sauce |
2 tsp |
Soy sauce |
1 tbsp |
Honey |
2 |
Chopped garlic cloves |
Pinch of Salt |
1 cup |
Rice |
2 cups |
Water |
3 tbsp |
Rice vinegar |
A sprig of coriander |
1 cup |
Black beans |
2 cup |
Pico de Gallo |
1 cup |
Sweetcorn |
1 cup |
Sour cream |
1 |
Lime(zest & juice) |
1 |
Sliced avocado |
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Combine the ingredients for marinade in a bowl, olive oil, hot sauce, YR sauce, honey, chopped garlic cloves and onion. Add Striploin steak and let it marinate for at least 1 hour.
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Steam rice with water, rice vinegar and set aside, once cooled down add salt and freshly chopped coriander.
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Make Pico de Gallo made of fine chopped onion, tomato, chili, coriander, lime and salt.
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Place the steak on the pan for 6 minutes each side. Cook until medium. Remove the steak and let rest for 10 minutes. Slice the steak thinly against the grain.
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Mix sour cream with lime juice and zest.
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Assemble ingredients into four bowls. Add rice, black beans, sweetcorn, Pico de Gallo and steak. Serve with lime sour cream.
Allergens:
Wheat, milk and soya