Churrasco Beef with Chimichurri and Jasmine Rice

Steps

1. Preheat BBQ grill to high (if using). Prepare ingredients. Combine all churrasco beef marinade ingredients in a large bowl. Pat beef dry and cut into 5cm-wide strips. Toss through marinade and set aside, at room temperature, for at least 10 minutes.
2. While beef is marinating, combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 2 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes. Wipe pan clean and return to high heat with a drizzle of oil.
4. Add onion to pan and cook for 2-3 minutes, until tender. Transfer to a medium bowl. Thinly slice tomato and cucumber and place in a large bowl.
5. Add rocket to bowl with tomatoes and cucumber, toss together with a drizzle of olive oil and season to taste. Once beef has cooked, slice thinly and toss in bowl with the cooked onions, along with any resting juices and second measure of orange zest and juice. Season to taste.
6. To serve, place ¾ cup cooked jasmine rice into each bowl, top with churrasco beef and salad. Drizzle over chimichurri.