Loaded Steak Burrito Bowl with Avocado & Salsa

• Stir in the tomato paste, the rice and half of the Mexican-style spices.*
• Fry for 1 more minute, then pour in the stock.
• Boil the rice for 13 minutes, covered.
• Stir in the black beans and cook for 2 more minutes, then drain if necessary. Season to taste with salt and pepper, then set aside.

*Take care, this ingredient is spicy! Use as preferred.

• Dice the tomato and cut the lime into wedges.
• Juice one lime wedge per person into a bowl, then add the extra virgin olive oil, the tomato and the rest of the onion.
• Mix well to combine and season to taste with salt and pepper.
• Halve and pit the avocado, then remove the skin and slice the flesh.

• Transfer the tortilla chips to an oven dish and scatter over the cheese.
• Bake in the oven for 3 - 5 minutes, or until the cheese has melted.
• In a small bowl, combine the sour cream with the juice of one lime wedge per person.
• Season to taste with salt and pepper.

• Pat the steak dry with kitchen paper and coat with the rest of the Mexican-style spices, then season with salt and pepper.
• Melt a generous knob of butter in a frying pan over medium-high heat and fry the steak for 1 - 3 minutes per side.
• Remove from the pan and allow to rest under aluminum foil.