Carne Asada & Elote Bowl

• Beef Sirloin(600 g)
• Olive oil(2 tbsp)
• Lime(2)
• Garlic(3 cloves)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Steamed Rice(300 g)
• Corn(300 g)
• Red Onion(1)
• Jalapeno(1)
• Mayonnaise(3 tbsp)
• Sour cream(3 tbsp)
• Cheddar cheese(80 g)
• Coriander(15 g)
• Avocado(1)
• Chili flakes(½ tsp)optional

Method

1. 1

   Cook {White rice} in plenty of water until tender, then drain and cover to keep warm.

   ~14 min

2. 2

   While the rice cooks, finely chop {Garlic}, half the {Fresh cilantro}, and the {Jalapeño}. Thinly slice the {Red Onion}, cut the {Avocado} into slices, zest and juice 1 {Lime}, and cut the remaining {Lime} into wedges.

   ~10 min

3. 3

   Slice the {Beef steak} into thin strips. Toss with {Olive oil}, lime zest and juice from 1 {Lime}, {Garlic}, {Cumin}, {Smoked paprika}, {Oregano}, {Salt}, and {Black pepper}.

   ~5 min

4. 4

   Heat a large frying pan over high heat. Cook the beef in batches for 2–3 minutes per batch until lightly seared and just cooked through. Transfer to a plate.

   ~6 min

5. 5

   In the same pan, cook the {Corn} and half the {Red Onion} for 4 minutes until the corn is lightly blistered. Off the heat, stir in {Mayonnaise}, {Sour cream}, {Cheddar cheese}, half the {Jalapeño}, and a squeeze from 1 {Lime} to make a creamy elote-style mix.

   ~4 min

6. 6

   Build the bowls with warm rice, the creamy corn mixture, and the sliced beef. Top with the remaining {Red Onion}, {Avocado}, remaining {Jalapeño}, {Fresh cilantro}, and {Chili flakes}. Serve with lime wedges on the side.

   ~0 min