Indian Beef Steak Rice Bowl

Slice each beef rump in half to get 1 steak per person. Combine the beef rump with the spice and yoghurt as above.

Finely chop the tomato. Roughly chop the mint leaves. In a medium bowl, combine the tomato, mint and white wine vinegar. Season to taste.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

When the oil is hot, add the beef rump and cook, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.