Fill and boil your kettle. Rinse the rice under cold water then tip the rice into a small pan. Pour in 150ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and gently simmer for 20-25 mins till the water has been absorbed. Take off the heat and set aside, lid on, for 2-4 mins to finish cooking the rice. It will stay warm in the covered pan.

While the rice cooks, pull the kale leaves off their cores. Discard the cores and roughly shred the leaves. Add the kale to 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, for 5 mins. This will soften and wilt the kale, making it easier to eat.

Trim and peel the carrots, then use the vegetable peeler to shave them into ribbons. When you get down to the cores, finely chop them. Peel the red onion and thinly slice it. Add the carrot and onion to the bowl of kale.

Grate the lime zest into a small bowl and squeeze in the juice from 1 half. Set aside. Squeeze the juice from the remaining lime half into the bowl of veg. Toss together and set aside.

Pour the tamari into the bowl of lime zest and juice. Peel and finely chop the garlic. Trim the top off the chilli and finely chop it (halve it and scrape out the seeds and pith if you prefer less heat). Stir the garlic and chilli into the tamari and lime dressing. Set aside.

Warm a large frying pan on a high heat for 2 mins. Rub the steaks with 1 tsp olive oil and a pinch of salt and pepper. When the pan is smoking hot, add the steaks. Fry for 2-3 mins on each side, till golden on the outside and pink in the middle (if you prefer your steaks more well done, add an extra 1-2 mins per side). Lift the steaks out of the pan onto a warm plate, loosely cover with foil and rest for 5 mins.

When the steaks have rested, pop them on a board and thinly slice them. Pour any resting juices into the tamari and lime dressing and stir.

Fluff up the rice with a fork and divide it between 2 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.