| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Other |
| Preparation | Moderate |
| Calories | 901 |
| Fat | 42g |
| Saturates | 5.7g |
| Protein | 49.2g |
| Carbs | 90.5g |
| Sugars | 4.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFJuice the lemon. Peel the garlic. Combine all the chimichurri ingredients in a blender: lemon, garlic, white vinegar, 1 handful of coriander, parsley, chilli flakes, 80ml olive oil, ½ tsp salt, ½ tsp pepper. Blitz until smooth. Refrigerate until needed.
Generously season the steak on both sides with salt and pepper. Heat the oil in a cast-iron pan over a medium-high heat. Pan-fry the steak in the hot pan for 3-5 minutes for medium rare, or longer until it reaches your desired level of doneness. Set aside to rest for 15 minutes.
Meanwhile, finely dice the onion and capsicum. Heat 2 tbsp olive oil in a non-stick pan over a medium heat. Sauté the onion and capsicum together until golden. Add in the spices and cook for 2 minutes before adding in the rice. Stir and cook until warmed through. Place the rice on a serving platter.
Drain and rinse the black beans. Slice the corn off the cobs. Finely slice the jalapeño.
Top the rice with the beans, corn, jalapeño and guacamole. Arrange the sliced steak and top with chimichurri. Finely chop the coriander and scatter over the dish.
Serve with lime wedges and tortilla chips on the side.
