Carne asada bowl with coriander rice, beans and pico de gallo

Ingredients

For 1 serving

• Flank steak130 g
• White rice55 g
• Cilantro12 g
• Cooked red kidney beans80 g
• Tomatoes120 g
• Red onion30 g
• Jalapeño0.5
• Lime juice25 ml
• Garlic1 clove
• Cumin1 pinch
• Extra virgin olive oil8 g
• Saltto taste

In season: June – September

Method

1. Mix the crushed garlic, cumin, half the lime juice, half the oil and a pinch of salt, coat the flank steak and leave it to marinate for 30 minutes.
2. Meanwhile rinse the rice and boil it in salted water for the time on the packet, until tender; drain and toss with half the chopped coriander and the remaining oil.
3. For the pico de gallo, dice the tomatoes, chop the red onion and deseeded jalapeño and mix with the remaining coriander, most of the remaining lime and a pinch of salt.
4. Heat a griddle pan over high heat and grill the steak 3–4 minutes per side, until well marked outside and pink inside. Rest it for 5 minutes so the juices stay in the meat, then slice thinly against the grain.
5. Warm the drained kidney beans with a splash of water and a pinch of salt for 3 minutes.
6. Serve the steak on the rice with the beans and the pico de gallo, with a last squeeze of lime.