Chipotle Beef Bowl

Steps

1. Preheat oven to 220°C. Bring a half full kettle to the boil. Line an oven tray (with a lip) with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss corn, capsicum, onion, first measure of chipotle spice mix and salt together on prepared tray and spray with oil. Roast for 15 minutes, then toss through beans and cook a further 4-5 minutes, until tender.
2. While veggies cook, heat a small, dry fry-pan on high heat. Pat beef dry with paper towels, spray with oil and rub in second measure of chipotle spice mix and a pinch of salt. Cook for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for 5-6 minutes. Alternatively, cook on BBQ.
3. While beef cooks, prepare the carrot coriander salad. Use a vegetable peeler to peel carrot then peel into long, thin ribbons and thinly slice core. Chop coriander leaves and stalks. Combine in a small bowl with vinegar and lemon zest and juice thenseason with salt and pepper. Set aside.
4. While beef rests, crumble feta into a small bowl. Add boiling water and use a fork to mash and whisk together, until smooth. Stir through chipotle sauce (if using).
5. Thinly slice beef and reserve any resting juices. Toss spinach through spiced beans and season to taste, if needed.
6. spoon spiced beans into a bowl and top with beef and any resting juices, carrot coriander salad, lettuce and a dollop of chipotle feta. Squeeze over lemon wedge just before eating.