Bring the spirit of Mexico to your Taco party with this fabulous grilled marinated beef and spinach basmati filling.
Prepare the steak. In the same blender, combine the canola oil, oregano, cumin, bay leaves, garlic, and lime zest and juice. Blend until smooth. Place the steaks into a zip lock bag and pour in the marinade. Seal and allow to marinate on the counter for 1 hour.
Prepare the BBQ on high heat. Remove the steaks from the marinade and season with salt. Grill over medium high heat, about 5-7 minutes per side, or until internal temperature reaches 130*-135* with a digital instant read thermometer. Remove and allow the meat to rest for 10-15 minutes.
Cook the Dainty Basmati Rice according to package instructions.
Meanwhile, in the bowl of a blender, combine the cilantro, spinach, garlic, and jalapeno, if using. Add a few splashed of water if needed in order for it to catch. Remove and set aside.
To finish the rice, pour in the spinach puree and fold together. Mix until fully incorporated. Season with salt and pepper.
Slice the steak thin and place on a platter.
To serve, spoon some rice on the base of a tortilla, a few slices of steak, salsa of choice, and a bit of lettuce and onion. If using add cheese!
You can marinate the meat overnight and be ready to BBQ and serve up much faster.
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