- 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
- 200ml boiling water
- Sea salt
- Freshly ground pepper
- 2 tsp olive oil
- Small pan with a lid
- Measuring jug
- Vegetable peeler
- Frying pan
- 1.
Fill and boil your kettle. Rinse the rice under cold water then tip it into a small pan. Pour in 200ml 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 the pan off the heat and set aside, lid on, for 3-5 mins to steam and finish cooking the rice. It will stay warm in the pan.
- 2.
While the rice cooks, strip the kale leaves off their stalks and roughly shred the leaves. Pop 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, for 2-3 mins. This will soften the kale and wilt it. Set aside.
- 3.
Trim and peel the carrots, then use the peeler to shave the carrots into ribbons. When you’ve peeled down to the carrot cores, finely slice them. Peel the red onion and thinly slice it. Add the carrots and onion to the kale.
- 4.
Grate the lime zest into a small bowl. Squeeze in the juice from 1 half. Set the bowl aside. Squeeze the juice from the remaining lime half into the bowl of veg. Toss together and set aside.
- 5.
Pour the tamari into the bowl with the lime zest and juice. Peel the garlic and finely chop it. Trim the top off the chilli, halve it and scrape out the seeds if you prefer less heat, and finely chop it. Stir the garlic and chilli into the tamari and lime dressing. Set aside.
- 6.
Warm a large frying pan on a high heat for 2-3 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 to the pan. Fry for 2-3 mins on each side, or if you prefer your steaks well done, add an extra 1-2 mins on each side. Lift the steaks out onto 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 the rice with a fork and divide it between a couple of bowls. Top with the kale salad and slices of steak. Spoon over half the tamari dressing, and serve with the rest on the side for dipping.