Passion fruit carne asada bowl with Mexican rice

Whiz the garlic in the blender first so it is mostly chopped.

Add cilantro, cumin, brown sugar, kosher salt, pepper, oil, soy sauce, and the zest and juice of a lime (zest before cutting).

Scoop in all the passion fruit flesh and blend until smooth.

Add the marinade to the skirt steak a little at a time so every surface is coated and no folds are missed; save some for basting. Close the bag.

Refrigerate 2 hours, 4 hours, or up to overnight.

For the rice, heat a little butter and oil in a pot until sizzling; add the onion and soften 3 to 4 minutes, a little colour is fine.

Add the rice, garlic powder, chipotle chili powder and cumin; toast about a minute.

Add chicken broth and enchilada sauce, stir, bring to a boil, drop to a simmer, cover and cook about 15 minutes; keep on longer for drier rice.

Grill the skirt steak on a very hot grill, two turns per side, basting with the reserved marinade; fold the thin end over so the thick part cooks without overcooking the thin. Final flip 30 seconds.

Cover loosely with foil and rest 5 minutes.

Cut into strips, then turn and cut across the grain into short bites.

Stir green onions into the rice; build bowls of rice and carne asada, top with store-bought guacamole salsa and micro cilantro.