MEXICAN BEEF & QUINOA DINNER BOWL

SERVES 4 PREP 15 MINS + MARINATING & RESTING COOK 15 MINS PER SERVE 3458kj COST $$$$$

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, silks removed ½ small pineapple, peeled, 1cm slices finely grated zest, juice, 1 lime 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 until required.

2 Prepare quinoa following packet instructions. Mix with beans and remaining oil. Season. Set aside.

3 Preheat a barbecue grill or chargrill pan on high. Lightly spray corn cobs and pineapple slices with oil. Grill corn cobs 10-12 mins, turning, and pineapple slices 1-2 mins until tender and grill marks appear. Halve pineapple.

4 Slice corn kernels from cob and transfer to a bowl with lime juice, zest, coriander and chilli. Season. Set aside.

5 On same grill plate, cook steaks 2 mins each side until cooked to taste. Rest loosely covered with foil 5 mins. Slice thickly.

6 Serve steak on a bed of quinoa mixture, topped with corn salsa, pineapple, tomatoes, avocado and extra coriander. Accompany with lime wedges, hot sauce and grilled tortillas.