Beef Sirloin Steak with Chilli Bean Rice and Chimichurri Sauce

Steps

1. a full kettle to the boil. Preheat BBQ hot plate or grill to medium (if using).
2. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Peel carrot. Peel carrot and cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds). Dice tomatoes 2cm. Toss all in a medium bowl with olive oil and vinegar. Season to taste with salt and pepper. Heat a drizzle of oil in a large fry-pan on mediumhigh heat.
4. Pat steaks dry with paper towels. Drizzle with a little oil, rub with steak spice mix and season with salt and pepper. Cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest.
5. Combine chimichurri sauce and mayonnaise in a small bowl and set aside.
6. When rice has finished cooking, fold through chilli beans and return lid. Leave to heat through for about 2 minutes. Slice steak thinly against the grain.
7. spoon 3/4 cup cooked chilli bean rice onto each plate and top with slices of beef sirloin steak. Serve salad on the side and top steak with a dollop of chimichurri sauce.