| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Celebrity, Ready, Steady, Cook | 2 | servings |
INGREDIENTS
| 2 | 33 cl bottle Mexican beer | |
| 1 | tb | Soy sauce |
| 1 | tb | Soft brown sugar |
| 7 | tb | Olive oil |
| 2 | Limes; juice of | |
| 1 | ds | Worcestershire sauce |
| 1 | Pinches English mustard powder | |
| 1 | Rump steak; about 225g/8oz | |
| 1 | Red onion; finely chopped | |
| Half yellow pepper; diced | ||
| 2 | Cloves garlic; crushed | |
| 1 | 277 gram can express long-grain rice; drained | |
| 2 | tb | Chopped fresh chives |
| 1 | 400 gram can red kidney beans; drained | |
| 2 | tb | Chopped fresh parsley |
| 1/2 | tb | Vegetable oil; extra for frying |
| 1 | Tomato; seeded and diced | |
| 1 | Green chilli; seeded, finely | |
| ; chopped | ||
| 2 | tb | Chopped fresh coriander |
| 12 | Flour tortillas | |
| 200 | g | Greek yoghurt |
| Salt and pepper |
INSTRUCTIONS
1 Mix together 50ml/2fl oz beer, soy sauce, soft brown sugar, 3 tbsp olive oil, juice of 1 lime, Worcestershire sauce and mustard powder. Place the steak in a shallow dish, pour over the mixture and marinate for upto 12 hours. 2 To make the rice: Heat 1 tbsp olive oil in a frying pan. Add 1 tbsp chopped red onion and cook gently for about five minutes. Add half the diced yellow pepper and 1 clove crushed garlic and cook for a further two minutes. 3 Add the rice and cook for five minutes or until the rice is heated through. Stir in the chopped chives and season well with salt and pepper. 4 To make the beans heat 1 tbsp olive oil in a frying pan. Add 1 tbsp chopped red onion and cook gently for about five minutes. 5 Add the remaining diced yellow pepper and crushed garlic and heat through. Stir in the chopped parsley and season well with salt and pepper. 6 Heat 1/2 tbsp vegetable oil in a frying pan. Add the steak and fry on each side for four minutes for a medium result, or until cooked to taste. Remove from the pan and keep warm. 7 For the salsa: combine the red onion with the tomato, chilli, 2 tbsp olive oil, juice of 1 lime and coriander and season well. Tear half the tortillas into quarters. Pour 2-3cm vegetable oil into a large pan and heat. When hot fry the torn tortillas a few at a time for about 30 seconds. Converted by MC_Buster. NOTES : Chef - Antony Worrall Thompson with Jonathan Kerrigan Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
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