for 4 person

Rice

200 g	long grain rice
	salted water, boiling

Salsa

1 tbsp	olive oil
2	garlic cloves, cut in half
1	red chilli, deseeded, cut into pieces
2	tomatoes, cut in half
1	red onion, quartered
2 tsp	Tabasco sauce e.g. Chipotle
¼ tsp	salt

Tomato salad

150 g	cherry tomatoes, quartered
1	red onion, finely chopped
2 tbsp	lime juice
1 tsp	olive oil
2 tbsp	coriander, roughly chopped
¼ tsp	salt

Steak

2	rib eye steaks, each approx. 250 g
½ tsp	salt
	oil, for frying

Bowls

1	avocado, in dics
1 tin	black beans (approx. 130 g), rinsed, drained
80 g	Blue tortilla chips with sea salt, crushed

How it's done

Rice

Cook the rice in boiling salted water for approx. 15 mins. until just soft, then drain.

Salsa

Heat the oil in a pan, add the garlic, chilli, tomatoes and onion, season, cover and simmer for approx. 15 mins., puree.

Tomato salad

Mix the tomatoes, onion, lime juice, oil and coriander, season with salt.

Steak

Salt the meat, cover with 2 tbsp of salsa. Heat the oil in a pan. Fry the steaks for approx. 3 mins. on each side. Cover and leave to rest for approx. 5 mins. Carve the steaks across the grain.

Bowls

Divide the rice between bowls, top with the meat, avocado, beans, tomato salad and tortilla chips. Drizzle the salsa over the top.

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