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1. Whisk the lime juice, garlic (minced), cumin, chili powder, Mexican oregano, 2 tbsp of the olive oil and half of the salt in a bowl. Add the flank steak, turn to coat, and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours.
1.5 lb Flank steak,
0.2 cup Lime juice,
4 clove Garlic,
2 tsp Ground cumin,
2 tsp Chili powder,
1 tsp Mexican oregano,
2.0 tbsp Olive oil,
1 tsp Salt
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2. Rinse the quinoa well under cold water. Combine with the water and a pinch of the remaining salt in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Rest covered for 5 minutes, then fluff with a fork.
2 tsp Salt,
1.5 cup Quinoa,
3 cup Water
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3. Drain and rinse the pinto beans, then warm them in a small pot over medium heat for 5 minutes with a pinch of salt, mashing a few beans slightly for a creamy texture. Keep warm.
2 tsp Salt,
2 can Canned pinto beans
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4. Slice the bell peppers and yellow onion into thin strips. Heat the remaining olive oil in a large cast-iron skillet over high heat until shimmering. Cook the vegetables for 6 to 8 minutes, stirring occasionally, until charred at the edges and tender-crisp. Season with a pinch of salt and transfer to a plate.
1.0 tbsp Olive oil,
2 tsp Salt,
3 piece Bell peppers,
1 piece Yellow onion
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5. Wipe out the skillet and heat over high heat until very hot. Remove the steak from the marinade, pat dry, and sear for 4 to 5 minutes per side for medium-rare (internal temperature 130°F / 54°C). Rest on a cutting board for 8 minutes, then slice thinly against the grain.
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6. Halve, pit, and slice the avocados. Divide the quinoa among four bowls and top with pinto beans, sizzling peppers and onions, and sliced steak. Add avocado, spoon salsa verde over the top, and garnish with fresh cilantro and lime wedges.
2 piece Avocados,
1 cup Salsa verde,
0.2 cup Fresh cilantro,
1 piece Lime wedges (to serve)
