Happy Easter readers! Hope you are having a great time eating chocolate, hot cross buns, and all the other easter fare.

I was going through photos on my phone last night when I saw a photo a took of this dish, and remembered how awesome it was. I realised I had to make it again, but had I blogged it? Nope!

A tasty combination of zingy flavours, and coupled with my awesome Mexican corn, this dish is bound to be a pleaser, even to the coriander haters!

Mexican Grilled Rump Steak with Rice & Corn
Adapted from Masterchef Magazine

55g (1/4 cup) brown sugar
70g (1/4 cup) passata
1/2 bunch coriander, roots discarded
4 garlic cloves
2 1/2 tablespoons olive oil
2 long red chillies, roughly chopped
1 tablespoons smoked paprika
3 teaspoons ground coriander
750g rump steaks
4 corn cobs, husks removed
1 tablespoons olive oil
1 lime, plus extra to serve
1/4 teaspoon dried chilli flakes, or cayenne pepper
20g grated parmesan

Mexican Rice
1 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
200g (1 cup) long-grain white rice
1/2 teaspoon ground cumin
95g passata
1/4 cup chopped coriander

1. To marinate steak, process sugar, passata, coriander leaves and stems, garlic, 1½ tablespoons oil, fresh chillies, paprika, ground coriander, 60ml water and 2 teaspoons salt in a food processor to a puree. Place steak in a shallow dish (not metal), and pour over marinade and rub into steak. Cover and refrigerate overnight to marinate (I marinated for about 40 minutes and it was still delicious).

2. To make Mexican rice, heat oil in a heavy-based saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 4 minutes or until soft. Add rice, cumin and 1 teaspoon salt, and stir for 1 minute or until fragrant. Combine passata with 310ml water in a bowl, then stir into rice. Bring to the boil, then reduce heat to low-medium. Cover with a lid and cook for 12 minutes or until liquid is absorbed. Remove from heat and stand covered, for 5 minutes. Stir in coriander.

3. Preheat a barbecue or chargrill to medium-high. Meanwhile remove steak from marinade, leaving a thick coating of marinade on the meat. Cook steak to your liking, then rest covered in foil.

4. Toss corn with remaining 1 tablespoon oil in a bowl. Cook corn, turning every 2 minutes for 8 minutes or until tender and charred. Transfer to a bowl, add lime juice, chilli flakes and parmesan, then season with salt. Toss to combine.

5. Divide rice and corn among plates. Cut steak across the grain into 1 cm-thick slices. Drizzle steak with any resting juices and serve with lime cheeks.