MEXICAN BEEF & QUINOA DINNER BOWL
SERVES 4 PREP 15 MINS + MARINATING + RESTING COOK 15 MINS
• 750g rump steak, trimmed • ¼ cup olive oil • 2 tbsp Mexican spice mix • 200g tri-coloured quinoa • 400g can black beans, rinsed, drained • 2 corn cobs, husks and silks removed • ½ small pineapple, peeled, cut into 1cm slices • 1 lime, finely grated zest and juice • 2 tbsp chopped coriander, plus extra to serve • 2 long red chillies, seeded, finely chopped • 2 x 130g punnets cherry truss tomatoes, halved • 1 avocado, seeded, quartered • lime wedges, hot sauce, grilled tortillas, to serve 1 Rub steak with combined 2 tbsp oil and spice mix until coated. Transfer to a plate, cover and chill…