The Meat Club Chilli Steak Lettuce Cups

INGREDIENTS

• 400g  The Meat Club eye fillet steak
• Juice and zest of 1 lime
• 1 red chilli
• 1 clove crushed garlic
• ¼ cup coconut milk
• 1 tbsp tamari
• 2 cups cooked brown and wild
• Handful coriander leaves
• ¾ cup black beans
• 3 spring onions
• Lettuce cups
• ½ cup peanuts
• Extra lime slices, chopped chilli and coriander to serve Sea salt and cracked pepper to taste

PREPARATION

1. Marinate the steaks with lime juice, zest, diced chilli, garlic, coconut milk and tamari for a minimum of 4 hours.
2. Mix the cooked rice, together with washed and drained black beans, lime juice, chopped spring onion, chopped coriander, salt and pepper together in a bowl.
3. In the meantime, grill the eye fillet steaks on a hot grill pan or BBQ for 2-3 minutes each side for medium rare and allow to rest for an extra 2 minutes before slicing.
4. While steak is resting, toast the peanuts in a pan with no oil until slightly browned and season with salt flakes.
5. Slice the steaks thinly and set aside.
6. Make the lettuce cups with rice mixture, top with steak slices, peanuts, coriander, chilli and a squeeze of lime.