Steak Burrito Bowl

Ingredients

• 150g (5.5 oz) flank steak
• 70g (1/3 cup) white rice, dry
• 140ml (generous 1/2 cup) water, for the rice
• 80g (1/2 cup) black beans, drained and rinsed
• 50g (3 tbsp) salsa
• 40g (1/4 cup) corn
• 30g (1/4 avocado) avocado
• 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp fine salt
• Juice of 1/2 lime

Method

1. Rinse the rice until the water runs clear, then cook in the 140ml water: boil, cover, lowest heat 10 min, rest off the heat 10 min. Fork it through and spread on a plate to cool.
2. Rub the steak all over with the cumin, paprika and salt. Leave it on the counter 10 min - cold meat straight from the fridge sears unevenly.
3. Heat a dry heavy skillet over high 3 min, until a drop of water skitters across it.
4. Sear the steak 3 min a side for medium-rare, 54C / 130F. Add a minute a side for medium, 60C / 140F.
5. Move it to a board and rest 5 min, untouched. Cutting early empties the juice onto the board.
6. While it rests, tip the corn into the hot pan and char 2 min in the beef fat left behind.
7. Slice the steak across the grain into 5mm / 1/4in strips and squeeze the lime over.
8. Pack the cooled rice first, then the beans, corn and salsa in their own sections. Keep the avocado separate and cut it fresh on the day.