Steak With Charred Corn Rice And Spicy Mayo

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 two dry, large, wide-based pans (preferably non-stick) over a high heat

Pat the rump steaks dry with kitchen paper, drizzle with vegetable oil and season all over with salt and pepper

Once very hot, add the seasoned steaks to one of the pans

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

Add a generous knob of butter to the other pan

Drain the sweetcorn

Once melted, add the drained sweetcorn with a generous pinch of salt and cook for 3-4 min or until golden brown – this is your buttery corn

Combine the mayo, sriracha (can't handle the heat? Go easy!) and chilli jam in a bowl – this is your spicy mayo

Add the steamed white basmati rice to the buttery corn and cook for 2-3 min further or until warmed through – this is your charred corn rice

Meanwhile, combine the white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt in a small bowl – this is your vinaigrette

Wash the lamb's lettuce, then pat it dry with kitchen paper