Steak Fajita Bowl with Guacamole

• 600 gsirloin or rump steaks, at room temperature
• 1 tspsmoked paprika
• 1 tspground cumin
• ½ tspdried oregano
• 1 tspchipotle paste
• 2 tbspolive oil, divided
• 3mixed peppers (red and yellow), deseeded and thickly sliced
• 2red onions, peeled and cut into thin wedges
• 300 glong-grain white rice
• 1lime, zested
• 2ripe avocados
• 1lime, juiced
• 1garlic clove, finely grated
• 15 gfresh coriander, finely chopped
• 1red chilli, finely chopped
• Fine salt and black pepper
• 150 gsoured cream (optional)
• 3ripe tomatoes, roughly chopped (optional)
• 50 gpickled jalapeños (optional)
• 1lime, cut into wedges (optional)
• 15 gcoriander leaves (optional)

Method

1. 1Get the rice on first. Bring a pan of well-salted water to the boil, add the rice, and cook to packet instructions; around 10–12 minutes. Drain, stir through the lime zest with a good pinch of salt, cover and keep warm.
2. 2While the rice cooks, combine the smoked paprika, cumin, oregano, chipotle paste and 1 tbsp olive oil in a small bowl to a loose paste. Rub the paste all over the steaks and season generously with salt and pepper. Leave to sit while you crack on.
3. 3Make the guacamole. Halve and stone the avocados, scoop the flesh into a bowl and mash roughly with a fork; keep some texture, you want bite, not baby food. Stir through the lime juice, grated garlic, chopped coriander and red chilli. The raw garlic mellows fast in the lime juice, so don't overdo it. Taste, season with salt, taste again.
4. 4Place a large stainless or cast-iron frying pan over a high heat until properly smoking; you should see a wisp of smoke off the dry pan. Add remaining tablespoon of olive oil, then the peppers and onions in a single layer. Don't crowd them; if your pan is smaller, do it in two batches. Cook for 10–12 minutes, tossing only occasionally so the edges blacken and char rather than steam. Season well and tip onto a plate.
5. 5Return the pan to a high heat and let it get smoking again. Lay the steaks in away from you; they should hiss hard on contact. Sear for 2–3 minutes each side until deeply browned with a proper crust and still pink in the centre, or 50°C internal for medium-rare (the temperature carries up to 55°C off the heat). Lift onto a board to rest for 5 minutes, then slice thinly against the grain; pour the resting juices back over.
6. 6Taste; check the rice, check the peppers, check the guacamole. A final squeeze of lime over the steak slices ties the whole thing together.
7. 7Divide the lime-zested rice between four bowls. Pile the charred peppers and onions alongside, then fan the steak strips over the top, juices and all.
8. 8Add any of the optional soured cream, tomatoes, pickled jalapeños, coriander leaves and lime wedges if using, then serve.

Per serving

kcal

782

protein

47.1g

fibre

11.7g

carbs

86.5g

fat

28.2g