Seared Steak, Peanut Sauce & Lime Rice

Preheat the grill to high

Boil a kettle

Zest the lime[s] taking care not to include any white pith (which is very bitter)

Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

Add the rice, lime zest, 350ml [700ml] water and a pinch of salt to a pot with a lid over a high heat and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed

Once done, remove from the heat and keep covered until later

Cut the broccoli into quarters, lengthways

Cut each quarter again, so you end up with broccoli wedges 

Add the wedges to a baking tray (use tin foil to avoid mess)

Drizzle with vegetable oil and season generously with salt and pepper 

Put the tray directly under the grill and cook for 12-15 min or until nicely charred

Meanwhile, pat the steaks dry with kitchen towel

Rub them with a little vegetable oil and season generously with salt on both sides

Heat a dry, wide-based pan (preferably non-stick) over a medium-high heat until very hot

Add the steaks to the hot pan (in batches if needed) and cook for 1 min on each side (for medium-rare)

Transfer the cooked steaks to a plate and leave to rest

Reserve the pan for the next step 

Add the peanut butter, coconut cream, soy sauce and 1 1/2 tsp [3 tsp] sugar (brown, if you have it!) with 200ml [350ml] boiled water to the reserved pan

Whisk together (off the heat) until smooth

Once smooth, return the pan to a low heat and whisk until a sauce forms (approx. 3-4 min) then remove from the heat and set aside (it will thicken a little as it cools)

Meanwhile, halve the lime[s] 

Slice the spring onion[s] finely, discarding the root end[s]

Slice the steak as finely as you can (against the grain)

Tip: Cutting against the grain means identifying the natural lines in the steak and cutting in the opposite direction!