• 170g Sirloin Steak Sirloin Steak, grilled
• 120g wild rice Wild Rice, cooked
• 80g red pepper Red Pepper
• 80g sweetcorn Sweetcorn, canned
• 2 tsp jerk seasoning
• 80g pineapple Pineapple
• 15g lime Lime
• 15g spring onions Spring Onions
• fresh thyme

1. 1

   Prep everything first: wash and trim the peppers and sweetcorn, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.

4. 4

   Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.

5. 5

   Meanwhile, steam or stir-fry the peppers and sweetcorn for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and sirloin steak, spooning over any remaining sauce. Finish with the fresh thyme.

Tap ingredients and steps to tick them off as you cook.