Grilled Steak with Mexican Rice and Beans

Ingredients

• 4 (6-ounce) beef steaks (170g) 4 (6-ounce) beef steaks (170g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups cooked Mexican rice (470ml) 2 cups cooked Mexican rice (470ml)
• 1 cup cooked black beans (235ml) 1 cup cooked black beans (235ml)
• 1 tablespoon chopped fresh cilantro, for garnish 1 tablespoon chopped fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 40g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, minced garlic, cumin, chili powder, paprika, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade onto both sides of the steaks and let them sit at room temperature for 15 minutes.
4. 4.
   Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
5. 5.
   Remove the steaks from the grill and let them rest for a few minutes before slicing.
6. 6.
   Serve the grilled steaks with a generous portion of Mexican rice and black beans.
7. 7.
   Garnish with chopped fresh cilantro for added freshness and flavor.

Treat your ingredients with care...

• Steak — For a tender and juicy steak, make sure to let it rest after grilling before slicing. This allows the juices to redistribute, resulting in a more flavorful and succulent meat.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a smoky flavor, you can use smoked paprika instead of regular paprika.
• Customize the level of spiciness by adjusting the amount of chili powder in the marinade.
• To enhance the flavor of the Mexican rice, cook it with chicken or vegetable broth instead of water.
• For a vegetarian version, substitute the steak with grilled portobello mushrooms marinated in the same spices.

Serving advice

Serve the Grilled Steak with Mexican Rice and Beans hot off the grill for the best flavor and texture. Slice the steak against the grain to ensure tenderness. Accompany the dish with a fresh green salad or a side of guacamole for a complete and satisfying meal.

Presentation advice

Arrange the sliced steak on a plate, placing a generous portion of Mexican rice and black beans alongside it. Garnish with chopped fresh cilantro for a pop of color. For an extra touch, drizzle some lime juice over the steak and rice to add a tangy and refreshing element to the presentation.