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 beans, corn, capsicum, onion, silverbeet stalks only (not leaves), first measure of chipotle spice mix, salt and oil together on prepared tray. Roast for about 15 minutes, until tender. Toss through silverbeet leaves and return to oven for a further 5 minutes, to wilt.
2. Heat a large, dry fry-pan on high heat. Pat beef dry with paper towels and rub in oil, second measure of chipotle spice mix and salt. Cook for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set beef aside, covered in foil, to rest for 5-7 minutes. Alternatively, cook on BBQ.
3. While beef cooks, prepare the carrot coriander salad. Use a vegetable peeler to peel carrots then peel into long, thin ribbons and thinly slice core. Chop coriander leaves and stalks. Combine in a medium bowl with vinegar and lemon zest and juice then season 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. Season spiced beans to taste, if needed. Cut lemon into wedges.
6. spoon spiced beans into bowls and top with beef and any resting juices, carrot coriander salad, lettuce and a dollop of chipotle feta. Squeeze over a lemon wedge just before eating.