Grilled Porterhouse & Peppers with Garlic Rice & Finger Limes

Deseed mini capsicum and slice into strips. Cut open the finger lime and squeeze out the little beads and place aside. Dice avocado. Peel and cut red onion into wedges. Pick coriander leaves and discard stems. Finely chop half the coriander leaves. Peel and mince the garlic.

In a medium pot, bring 3 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Heat a large frying pan over a medium high heat. Add a drizzle of olive oil, the onions and capsicums. Sauté until the onions are translucent and the capsicum has softened, about 8-10 minutes.

Preheat the BBQ (if using). Pat the steak dry. Coat the steak in olive oil and then in the taco seasoning, pressing the mix into all sides of the steak. Place the steak on the hot grill (or frying pan) and cook for 3-4 minutes each side for a medium doneness. Remove the steak from the grill to rest.

Add butter and minced garlic to a small pan over a medium high heat. Cook until the butter has melted and the garlic is fragrant. Add the garlic butter to the rice, season with salt and toss to coat the rice. Add the finely chopped coriander and mix through.

Slice the steak. Divide the garlic rice, capsicums and onions between serving dishes. Top with the sliced steak, sour cream and grated cheese. Garnish with the remaining coriander, avocado and finger lime. Enjoy!

Deseed mini capsicum and slice into strips. Cut open the finger lime and squeeze out the little beads and place aside. Dice avocado. Peel and cut red onion into wedges. Pick coriander leaves and discard stems. Finely chop half the coriander leaves. Peel and mince the garlic.

In a medium pot, bring 3 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Heat a large frying pan over a medium high heat. Add a drizzle of olive oil, the onions and capsicums. Sauté until the onions are translucent and the capsicum has softened, about 8-10 minutes.

Preheat the BBQ (if using). Pat the steak dry. Coat the steak in olive oil and then in the taco seasoning, pressing the mix into all sides of the steak. Place the steak on the hot grill (or frying pan) and cook for 3-4 minutes each side for a medium doneness. Remove the steak from the grill to rest.

Add butter and minced garlic to a small pan over a medium high heat. Cook until the butter has melted and the garlic is fragrant. Add the garlic butter to the rice, season with salt and toss to coat the rice. Add the finely chopped coriander and mix through.

Slice the steak. Divide the garlic rice, capsicums and onions between serving dishes. Top with the sliced steak, sour cream and grated cheese. Garnish with the remaining coriander, avocado and finger lime. Enjoy!

Deseed mini capsicum and slice into strips. Cut open the finger lime and squeeze out the little beads and place aside. Dice avocado. Peel and cut red onion into wedges. Pick coriander leaves and discard stems. Finely chop half the coriander leaves. Peel and mince the garlic.

In a pot, combine the jasmine rice and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Heat a large frying pan over a medium high heat. Add a drizzle of olive oil, the onions and capsicums. Sauté until the onions are translucent and the capsicum has softened, about 8-10 minutes.

Preheat the BBQ (if using). Pat the steak dry. Coat the steak in olive oil and then in the taco seasoning, pressing the mix into all sides of the steak. Place the steak on the hot grill (or frying pan) and cook for 3-4 minutes each side for a medium doneness. Remove the steak from the grill to rest.

Add butter and minced garlic to a small pan over a medium high heat. Cook until the butter has melted and the garlic is fragrant. Add the garlic butter to the rice, season with salt and toss to coat the rice. Add the finely chopped coriander and mix through.

Slice the steak. Divide the garlic rice, capsicums and onions between serving dishes. Top with the sliced steak, sour cream and grated cheese. Garnish with the remaining coriander, avocado and finger lime. Enjoy!

Deseed mini capsicum and slice into strips. Cut open the finger lime and squeeze out the little beads and place aside. Dice avocado. Peel and cut red onion into wedges. Pick coriander leaves and discard stems. Finely chop half the coriander leaves. Peel and mince the garlic.

In a pot, combine the jasmine rice and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Heat a large frying pan over a medium high heat. Add a drizzle of olive oil, the onions and capsicums. Sauté until the onions are translucent and the capsicum has softened, about 8-10 minutes.

Preheat the BBQ (if using). Pat the steak dry. Coat the steak in olive oil and then in the taco seasoning, pressing the mix into all sides of the steak. Place the steak on the hot grill (or frying pan) and cook for 3-4 minutes each side for a medium doneness. Remove the steak from the grill to rest.

Add butter and minced garlic to a small pan over a medium high heat. Cook until the butter has melted and the garlic is fragrant. Add the garlic butter to the rice, season with salt and toss to coat the rice. Add the finely chopped coriander and mix through.

Slice the steak. Divide the garlic rice, capsicums and onions between serving dishes. Top with the sliced steak, sour cream and grated cheese. Garnish with the remaining coriander, avocado and finger lime. Enjoy!

Deseed mini capsicum and slice into strips. Cut open the finger lime and squeeze out the little beads and place aside. Dice avocado. Peel and cut red onion into wedges. Pick coriander leaves and discard stems. Finely chop half the coriander leaves. Peel and mince the garlic.

In a pot, combine the jasmine rice and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Heat a large frying pan over a medium high heat. Add a drizzle of olive oil, the onions and capsicums. Sauté until the onions are translucent and the capsicum has softened, about 8-10 minutes.

Preheat the BBQ (if using). Pat the steak dry. Coat the steak in olive oil and then in the taco seasoning, pressing the mix into all sides of the steak. Place the steak on the hot grill (or frying pan) and cook for 3-4 minutes each side for a medium doneness. Remove the steak from the grill to rest.

Add butter and minced garlic to a small pan over a medium high heat. Cook until the butter has melted and the garlic is fragrant. Add the garlic butter to the rice, season with salt and toss to coat the rice. Add the finely chopped coriander and mix through.

Slice the steak. Divide the garlic rice, capsicums and onions between serving dishes. Top with the sliced steak, sour cream and grated cheese. Garnish with the remaining coriander, avocado and finger lime. Enjoy!

Deseed mini capsicum and slice into strips. Cut open the finger lime and squeeze out the little beads and place aside. Dice avocado. Peel and cut red onion into wedges. Pick coriander leaves and discard stems. Finely chop half the coriander leaves. Peel and mince the garlic.

In a pot, combine the jasmine rice and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Heat a large frying pan over a medium high heat. Add a drizzle of olive oil, the onions and capsicums. Sauté until the onions are translucent and the capsicum has softened, about 8-10 minutes.

Preheat the BBQ (if using). Pat the steak dry. Coat the steak in olive oil and then in the taco seasoning, pressing the mix into all sides of the steak. Place the steak on the hot grill (or frying pan) and cook for 3-4 minutes each side for a medium doneness. Remove the steak from the grill to rest.

Add butter and minced garlic to a small pan over a medium high heat. Cook until the butter has melted and the garlic is fragrant. Add the garlic butter to the rice, season with salt and toss to coat the rice. Add the finely chopped coriander and mix through.

Slice the steak. Divide the garlic rice, capsicums and onions between serving dishes. Top with the sliced steak, sour cream and grated cheese. Garnish with the remaining coriander, avocado and finger lime. Enjoy!