INGREDIENTS

• 250g brown rice

• 200g kale

• 40g roasted macadamias

• 1 onion

• 2 Lebanese cucumbers

• 1 bunch coriander

• 1 lemon

• 40g shredded coconut

• 4 beef rump steaks

• 10g Asian seasoning

• 60g satay sauce

• 2 tbs extra virgin olive oil

• 2 tsp soy sauce

  Allergens: Macadamia, Peanut, Soy, Sulphites. May contain traces of other allergens.

METHOD

1. Cook rice and kale

Fill a large saucepan three-quarters full of water and bring to the boil. Add the rice and cook for 20 mins. Meanwhile, tear the kale leaves into small pieces, discarding the stems. Add the kale to the rice and cook for a further 5-7 mins until tender. Drain and return to the pan. Add 1 tsp extra virgin olive oil and 1 tsp soy sauce and stir to combine.

2. Prep ingredients

While the rice is cooking, coarsely chop the macadamias. Coarsely chop the onion. Cut the cucumber into thirds width wise, then cut into 1cm-thick batons. Pick the coriander sprigs, discarding the stems. Cut half the lemon into wedges.

3. Toast nuts and coconut

Put the macadamias and coconut in a cold medium frypan over medium heat. (Starting with a cold pan ensures the nuts toast evenly and prevents them burning.) Toast, tossing, for 3-4 mins until golden. Remove from the pan.

4. Cook steaks

Drizzle the steaks with 2 tsp extra virgin olive oil and season with salt and pepper. Heat the pan over high heat until hot. (It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough.) Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking.

5. Season steaks

Add the Asian seasoning and 2 tbs water to the steaks and stir to combine. Cook, turning the steaks, for 20 secs or until fragrant and well coated. Remove from the pan and rest the steaks for 3 mins.

6. Make satay sauce

Heat 1 tsp extra virgin olive oil in the pan over medium-high heat. Cook onion, stirring, for 4-5 mins until soft. Add satay sauce and 2 tbs water. Cook, stirring, for 30 secs or until slightly reduced. Divide rice mixture, cucumber and steaks among plates. Drizzle over satay sauce. Scatter with macadamia mixture and coriander. Serve with lemon wedges.