Carne Asada (Marinated Steak with Rice and Black Beans)

• 2 Lime
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ancho chili powder
• 3 tbsp Olive oil
• 2 tsp Fine sea salt
• 500 g Beef flank steak
• 200 g Long-grain white rice
• 1 medium Yellow onion
• 480 g Canned black beans
• 15 g Fresh coriander
• 180 g Salsa
• 1 large Avocado, ripe but firm

1. Finely grate or crush the garlic into a bowl. Squeeze in the juice of both limes, then stir in the ground cumin, ancho chili powder, 2 tbsp olive oil and 1 tsp fine sea salt.
2. Add the beef flank steak and turn to coat well. Leave to marinate at room temperature for 15 minutes while you start the rice and beans.
3. Rinse the long-grain white rice until the water runs mostly clear. Tip into a saucepan with 400 ml water and 0.5 tsp fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
4. Peel and finely chop the yellow onion, then pick the fresh coriander leaves and finely chop the stems. Warm 1 tbsp olive oil in a saucepan over medium heat, add the onion with a pinch of fine sea salt and cook for 6 to 8 minutes until softened.
5. Add the canned black beans (including their liquid) and the chopped coriander stems, then simmer for 5 minutes until hot and slightly thickened. Taste and season with a little more fine sea salt if needed, then stir through half the coriander leaves.
6. Heat a large frying pan over high heat until very hot. Lift the steak from the marinade, letting the excess drip off, then sear for 3 to 5 minutes per side until well charred outside and still juicy within. Rest on a board for 5 minutes before slicing thinly against the grain.
7. Slice the avocado and set out the salsa. Serve the sliced steak with the rice and beans, then finish each plate with a spoonful of salsa, the avocado and the remaining coriander leaves.

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