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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 until required.

2 Prepare quinoa following packet directions. Mix with beans and remaining oil. Season to taste. 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 1-2 mins each side, until tender and grill marks appear. Halve pineapple slices. 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 or 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.