- 75g brown basmati rice
- 200g kale
- 2 carrots
- 1 red onion
- 1 lime
- 50g tamari
- 1 garlic clove
- 1 chilli
- 2 beef centre cut steaks
- Sea salt
- Freshly ground pepper
- 2 tsp olive oil
- 150ml boiling water
- Small pan with a lid
- Measuring jug
- Vegetable peeler
- Frying pan
- 1.
Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip the rice into a small pan. Pour in 150ml boiling water. Add a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently simmer for 20-25 mins till the water has been absorbed. Take off the heat and leave to steam, lid on, for 2-4 mins till the rice is cooked. The rice will stay warm in the pan.
- 2.
While the rice cooks, pull the kale leaves away from their woody stalks. Discard the stalks and roughly shred the leaves. Slide the kale into a large bowl. Add 1 tsp olive oil and a pinch of salt. Massage the oil and salt into the kale with your hands, squeezing the kale with your hands, for 5 mins. This will soften the kale and wilt it, making it easier (and easier) to eat.
- 3.
Trim the carrots, peel them and then use your vegetable peeler to create thin ribbons. Peel the red onion and slice it thinly. Add the carrots and onion to the kale.
- 4.
Grate the lime zest into a small bowl. Squeeze in the half of the juice. Pop the bowl aside for later in the recipe. Squeeze the juice from the remaining lime half into the bowl with the kale, carrots and onion. Toss the veg together, then set aside.
- 5.
Pour the tamari into the bowl with the lime zest and juice. Peel the garlic clove and finely chop it. Trim the top off the chilli and finely chop it (remove the seeds and white pith if you prefer less heat). Stir the garlic and the chilli into the tamari and lime dressing. Set aside.
- 6.
Warm a large frying pan to a high heat for 2 mins. Rub the steaks with 1 tsp oil and a pinch of salt and pepper. When the pan is smoking hot, add the steaks to the pan. Fry for 2-3 mins on each side, till golden on the outside and juicy in the middle (if you prefer your steaks to be well done, add an extra 1-2 mins per side). Transfer the steaks to a warm plate, loosely cover with foil and rest for 5 mins.
- 7.
When the steaks have rested, transfer them to a board and thinly slice them. Pour any resting juices into the tamari sauce and stir well.
- 8.
Fluff up the rice with a fork and divide between bowls. Top with the salad and slices of steak. Spoon over half of the tamari dressing, and serve with the rest on the side for dipping.