Spicy Carne Asada Steak Rice Bowl

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Tip: Keep the seeds in if you like it spicy!

Combine the juice of the orange[s] with the juice of 1/2 [1] lime, chopped green chilli (can't handle the heat? Go easy!), ground cumin and soy sauce and give everything a good mix up – this is your carne asada marinade

Add the rump steaks to the carne asada marinade and set aside until later

Tip: Turn the steaks every few minutes to get them evenly coated!

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Whilst the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once very hot, add the marinated steaks (save the extra marinade for later!) to the pan

For rare, cook for 2 min max on each side

For medium-rare, cook for 2-3 min on each side

For medium, cook for 3-4 min on each side

Cut the avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways and season with a pinch of salt

Chop the coriander finely, including the stalks

Once the steaks are done, transfer them to a plate and set them aside to rest

Return the pan to a medium heat, add the remaining marinade and cook for 2-3 min or until thickened slightly – this is your carne asada sauce

Slice the rested steaks finely – this is your carne asada steak