Peri Peri Rump Steak With Red Rice And Fiery Sauce

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg and take your steak out of the fridge, open the packet and let it adjust to room temperature, then boil half a kettle

Note: Equipment and pan sizes vary, and if you like your steak well-done, it may take you a little longer than 10 min

Now, let's get started!

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Pat your rump steak[s] dry with kitchen paper and season both sides with half your peri peri seasoning (can't handle the heat? Go easy!) and a generous pinch of salt

Once very hot, add the seasoned steak to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steak is cooked, transfer to a plate to rest (save the pan!) – this is your peri peri steak

Trim, then chop your spring onion[s] roughly, then peel and finely chop (or grate) your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped spring onion, chopped garlic and tomato paste and cook for 1 min or until fragrant

Squeeze your pouch[es] of the cooked white long grain rice, making sure to separate the grains

Once fragrant, add the cooked white long grain rice to the pan with your chicken stock mix, a splash of boiled water and a generous pinch of sugar

Give everything a good mix up and cook for 2-3 min or until warmed through – this is your red rice

Return the reserved pan to a medium heat with a knob of butter

Once melted, add your remaining peri peri spice mix (not a fan of spice? Just add a little!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 30 secs or until fragrant – this is your peri peri butter

Once fragrant, combine the peri peri butter with your tomato ketchup, a squeeze of lime juice and a pinch of salt in a small bowl – this is your fiery sauce

Combine the juice of the remaining lime[s] with a drizzle of olive oil and a pinch of salt in a separate large bowl

Wash your salad and pat dry with kitchen paper, then add it to the bowl and give it a good mix up until evenly coated – this is your zingy salad

Slice the rested peri peri steak finely on a clean board