Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil and then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 3-5 mins to finish cooking the rice.

Meanwhile, roughly chop the tomatoes. Trim the roots and any dry ends off the spring onions and thinly slice them. Peel the carrots and chop them into matchsticks. Slide the tomatoes, spring onions and carrots into a large bowl.

Peel and grate the garlic and ginger. Halve the chilli, scraping out the seeds and white pith if you prefer less heat. Finely chop the chilli. Add the garlic, ginger and chilli to the bowl of veg. Grate in the lime zest and squeeze in the juice. Add 1 tbsp each Demerara sugar, fischy sauce and olive oil. Stir together and set aside.

Warm a frying pan on a high heat for 2-3 mins till it’s smoking hot. Rub the onglet steaks with a generous pinch of salt and pepper and 1 tbsp olive oil. Add the steaks to the pan and fry them for 8-10 mins, turning every couple of mins, till browned all over. This will give you medium-rare steaks. Add a couple more mins to the cooking time if you prefer your steaks cooked to medium-well done. Pop the cooked steaks onto a warm plate, cover with foil and rest for 5 mins.

Divide the rice between a couple of plates and add the dressed veg. Slice the steaks and arrange them on top. Garnish with mint leaves to serve.