Marinate the steak

• Whisk the lime juice, lemon juice, orange juice, olive oil, oregano, cumin, sliced red onion, salt, pepper, garlic and soy sauce in a bowl.
• Add the steak and turn to coat, then cover and refrigerate.

Toast the rice

• Sauté the chopped white onion and garlic in a pan until soft and fragrant.
• Add the washed rice and toast until lightly golden.

Cook the rice

• Stir in the tomato sauce, chicken stock and cumin.
• Cover and cook on low heat until the rice is tender and the liquid absorbed.

Make the guacamole

• Put the avocados, tomatoes, jalapeños, diced red onion, cilantro, lime juice and salt in a bowl.
• Mash everything together to the desired texture.

Grill the steak

• Grill the marinated steak over charcoal, turning once, until the desired doneness.
• Rest briefly, then slice against the grain.

Roast the salsa ingredients

• In a pan, roast the cherry tomatoes, ancho and guajillo chillies, red onion and sliced jalapeños until charred and softened.
• Season with pepper.

Blend the salsa

• Transfer the roasted ingredients to a blender with the cilantro, lime juice and chicken bouillon cube.
• Blend until smooth.

Serve

• Serve the sliced steak over the rice with the guacamole and salsa on the side.