Beef Steaks with Spiced Rice and Chermoula Mayo

Steps

1. Bring a small pot of salted water to the boil. Prepare onion. Heat a drizzle of oil in a medium pot (with a lid) on medium heat. Cook onion for 2-3 minutes, until softened. Stir through butter, rice, rice spices, chilli flakes (if using) and salt and cook, stirring, for 1-2 minutes.
2. Stir through stock and water. Bring to a boil, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, cook peas in pot of boiling water for 2-3 minutes, then drain and set aside. Dice tomato, capsicum and cucumber 1cm. Place in a medium bowl and season to taste.
4. Pat beef dry, rub in a drizzle of oil and chermoula spices and season. Heat a drizzle of oil in a large frypan on medium-high heat. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest before slicing, reserve any resting juices.
5. Fluff up cooked rice and stir through peas.
6. To serve, divide spiced rice and salsa between plates. Top with beef and any resting juices, and dollop over chermoula mayo.