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Rice bowl with salsa and Steak
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 693
  • Fat about 30g
  • Carbohydrates about 65g
  • Protein about 38g
This is needed
This is needed for 4 people
  • 200 g long grain rice
  • salted water, boiling
  • 1 tbsp olive oil
  • 2 garlic clove, cut in half
  • 2 tomato, cut in half
  • 1 red chilli, deseeded, cut into pieces
  • 2 tsp Tabasco sauce e.g. Chipotle
  • 1 red onion, quartered
  • 0.25 tsp salt
Tomato salad
  • 150 g cherry tomatoes, quartered
  • 1 tsp olive oil
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp lime juice
  • 0.25 tsp salt
  • 1 red onion, finely chopped
  • 2 rib eye steaks, each approx. 250 g
  • 0.5 tsp salt
  • oil, for frying
  • 1 avocado, in dics
  • 1 tin black beans (approx. 130 g), rinsed, drained
  • 80 g Blue tortilla chips with sea salt, crushed
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And that's how it's done
And that's how it's done
Cook the rice in boiling salted water for approx. 15 mins. until just soft, then drain.
Heat the oil in a pan, add the garlic, chilli, tomatoes and onion, season, cover and simmer for approx. 15 mins., puree.
Tomato salad
Mix the tomatoes, onion, lime juice, oil and coriander, season with salt.
Salt the meat, cover with 2 tbsp of salsa. Heat the oil in a pan. Fry the steaks for approx. 3 mins. on each side. Cover and leave to rest for approx. 5 mins. Carve the steaks across the grain.
Divide the rice between bowls, top with the meat, avocado, beans, tomato salad and tortilla chips. Drizzle the salsa over the top.