• 170g Sirloin Steak Sirloin Steak, grilled
• 120g brown rice Brown Rice, boiled
• 80g courgette Courgette
• 80g spinach Spinach, raw
• 8g sriracha Sriracha
• 15g lime Lime
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 1 tsp chipotle chilli flakes & cumin
• fresh coriander

1. 1

   Prep everything first: wash and trim the courgette and spinach, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, 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 with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.

5. 5

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

6. 6

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

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