Rump Steak With Spicy Rice And Peri Peri Sauce

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

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 the rump steaks dry with kitchen paper, drizzle them with vegetable oil and season with a generous pinch of salt

Once very hot, add the seasoned steaks 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 steaks are cooked, transfer them to a plate to rest

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

Trim, then chop the spring onion[s] roughly

Once hot, add the chopped spring onion, smoked paprika, cayenne pepper (can't handle the heat? Go easy!), soy sauce and tomato paste and cook for 1 min or until fragrant

Once fragrant, add the steamed basmati rice with a pinch of salt and cook for 2-3 min or until warmed through – this is your spicy rice

Meanwhile, combine the tomato ketchup, chipotle paste, dried oregano, chilli flakes (not a fan of spice? Just add a little!) and the juice of 1/2 [1] lemon in a bowl

Add 1 tbsp [2 tbsp] olive oil and a generous pinch of salt – this is your peri peri sauce

Combine the juice of the remaining lemon with 2 tbsp [4 tbsp] olive oil and a pinch of salt in a separate large bowl

Wash the baby leaf salad, then pat it dry with kitchen paper

Add the baby leaf salad to the bowl and give it a good mix up until evenly coated – this is your zingy salad