Beef Steak Burrito Bowl

Slice each beef rump in half to get 1 steak per person. Prep the beef rump as above.

• Slice avocado (see ingredients) in half, then scoop out the flesh. Transfer to a small bowl, then mash with a fork. Add light sour cream. Stir to combine, then season to taste. Set aside. • Return frying pan to high heat with a drizzle of olive oil. When the oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: For a smoother crema, use a food processor or stick blender. TIP: Cooking the beef in batches over high heat helps it stay tender.

• Divide garlic rice between bowls. Top with Tex-Mex beef, charred corn salsa and avocado crema. • Sprinkle with shredded Cheddar cheese. Enjoy!

Little cooks: Show them how it's done by building the burrito bowls!

When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.