Taco Bowl

Step 1
Start by quick pickling the corn for the salad. Cut the corn kernels from the cob and put in a medium bowl. Pick the coriander leaves, put them in a small bowl or container and pop into the fridge to avoid them wilting. Remove the coriander roots, wash the stems well, then finely slice and add to the bowl with the corn. Finely slice the red chilis and add to the bowl, then mix everything together.

Step 2
To make the pickling liquid, combine the white wine vinegar, sugar, salt and one cup of water in a small saucepan. Bring to a boil, pour mixture over the corn mix then set aside to pickle.

Step 3
Meanwhile, drain and rinse the black beans. Halve the cherry tomatoes. Finely grate or mince the garlic. Cut the lime in half.

Step 4
For the dressing, add 2 tablespoons of the corn pickling liquid to a big bowl. Add the olive oil and garlic, squeeze in the lime juice, and mix well to combine. Season with salt and pepper. Add the black beans, toss to coat, and set aside to marinate in the dressing.

Step 5
Once the pickled corn has cooled down, drain and add them to the black beans along with the cherry tomatoes and coriander leaves. Mix everything well and season to taste with salt and pepper.

For The Steak
Step 6
To marinate the steak, mix the olive oil, lime juice, salt, and pepper in a large shallow bowl. Coat the skirt steak on both sides with the marinade.

Step 7
Heat a griddle pan or BBQ over medium-high heat. Brush with a little bit of olive oil to prevent sticking, and cook the steak for 3 to 5 minutes on each side, until cooked to your liking. Set aside on a plate and let it rest for at least 10 minutes.

To Assemble The Bowl
Step 8
Cook the rice according to the packet instructions. Cut avocados in half, remove the seed and peel, and slice into strips.

Step 9
Once the steak has rested, use a sharp knife to slice it against the grain into thin strips. To identify the grain, look for the lines of muscle fibers running through the meat and cut across them to ensure the meat is tender.

Step 10
Divide rice, pickled corn salad, and steak between bowls. Top with avocado slices, grated cheddar, and a generous dollop of sour cream.