Red Chimi Beef Bowls with Rice & Beans

Steps

1. Bring a full kettle to the boil. Preheat BBQ to medium-high (if using). Prep & cook rice. Melt butter with a drizzle of oil in a pot on medium-high heat. Add first measure of chimichurri spices, rice and corn and cook, stirring for 1 minute, until fragrant. Add beans, boiling water measure and a pinch of salt and bring to the boil with the lid on. Reduce to lowest heat and cook for 12 minutes. Turn off heat and steam, covered for 5 more minutes. Do not lift lid during cooking.
2. Prep salsa. In a bowl, toss tomatoes and cucumber with a drizzle of olive oil and vinegar. Just before serving, season to taste. Keep plain and separate for fussier little foodies.
3. Prep & cook beef. Toss beef with remaining chimichurri spices and a drizzle of oil. Heat a drizzle of oil in a fry-pan on medium heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Cover and rest before slicing thinly against the grain. Toss back through any resting juices. Alternatively, do this on the BBQ. Keep some beef plain for fussier little foodies.
4. Serve rice with beef, salsa and chimi mayo.