Steak "Servesa"

Ingredients:

Steaks

• Half a red onion, diced
• 1 tbsp. chopped garlic
• 2 tablespoons lemon juice
• 1 can (0.33 l) of beer
• 2 tablespoons white vinegar
• 2 tablespoons chili powder
• 1 top round steak weighing 700 g.
• Vegetable oil to grease the grill grate
• Rice salad

Rice salad

• 1 tbsp. l. rapeseed oil (canola)
• 1 tbsp. chopped garlic
• 1.5 cups long-grain white rice
• 2 and 1/4 cups water
• 1 tbsp chili powder
• Half a red onion, diced
• 1 yellow bell pepper, diced
• 1 can (400g) canned red beans, rinsed
• 1 tbsp. white vinegar
• 1 tbsp chopped fresh cilantro

Preparation:

1. In a zip-lock plastic bag, combine the onion, garlic, lemon juice, beer, vinegar, and chili powder. Massage the bag to combine the ingredients. Place the steak in the bag, press out any air, and seal. Marinate in the refrigerator for at least 4 hours or overnight, but no more than 18 hours.
2. Preheat a grill or grill pan over medium-high heat. Brush the grates with oil when ready to grill. Let the steak rest at room temperature for 20-30 minutes before grilling. Remove the steak from the marinade. Place it on a hot, oiled grill and cook for 4 minutes per side for medium-rare (145°F). Pour the marinade into a large skillet and heat over medium heat. Simmer until the sauce thickens, about 10-15 minutes.
3. Transfer the steaks to a cutting board and let rest for 5 minutes before slicing. Slice the steaks across the grain and serve with rice salad and sauce.
4. Rice salad:
   
   Heat oil in a medium saucepan over medium heat. Add the garlic and rice and cook for 2 minutes, until the rice is golden brown. Add 2 1/4 cups water, chili powder, salt, and pepper, and bring to a boil. Cover and reduce heat to low. Cook the rice for 15 minutes. Transfer to a baking sheet and let cool.
5. In a large bowl, combine the onion, yellow pepper, cooled rice, beans, vinegar, and cilantro. Mix thoroughly and serve with the steak.