Instructions: 1 Mix together 50ml/2fl oz beer, soy sauce, soft brown sugar, 3 tbsp olive oil, juice of 1 lime, Worcestershire sauce and mustard powder. Place the steak in a shallow dish, pour over the mixture and marinate for upto 12 hours.

2 To make the rice: Heat 1 tbsp olive oil in a frying pan. Add 1 tbsp chopped red onion and cook gently for about five minutes. Add half the diced yellow pepper and 1 clove crushed garlic and cook for a further two minutes.

3 Add the rice and cook for five minutes or until the rice is heated through. Stir in the chopped chives and season well with salt and pepper.

4 To make the beans heat 1 tbsp olive oil in a frying pan. Add 1 tbsp chopped red onion and cook gently for about five minutes.

5 Add the remaining diced yellow pepper and crushed garlic and heat through. Stir in the chopped parsley and season well with salt and pepper.

6 Heat 1/2 tbsp vegetable oil in a frying pan. Add the steak and fry on each side for four minutes for a medium result, or until cooked to taste.

Remove from the pan and keep warm.

7 For the salsa: combine the red onion with the tomato, chilli, 2 tbsp olive oil, juice of 1 lime and coriander and season well. Tear half the tortillas into quarters. Pour 2-3cm vegetable oil into a large pan and heat. When hot fry the torn tortillas a few at a time for about 30 seconds.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.