Chimichurri Steak Bowl with Rice, Tomato and Avocado

• 150 g Long-grain white rice
• 1 ½ tsp Fine sea salt
• 30 g Fresh flat-leaf parsley
• 2 cloves Garlic
• 1 tsp Dried oregano
• ½ tsp Chili flakes
• 2 tbsp Red wine vinegar
• 5 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 300 g Beef rump steak
• 2 medium Tomato, ripe
• 1 medium Avocado, ripe but firm

1. Rinse the rice briefly, then tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, finely chop the parsley and finely chop or crush the garlic. In a mixing bowl, stir together the parsley, garlic, dried oregano, chili flakes, red wine vinegar, 4 tbsp of the extra virgin olive oil, 0.5 tsp fine sea salt and 0.25 tsp black pepper. Taste and adjust with a pinch more salt if needed.
3. Pat the steak dry, then season all over with the remaining 0.5 tsp fine sea salt and the remaining 0.25 tsp black pepper. Heat a frying pan over medium-high heat and add the remaining 1 tbsp olive oil. Sear the steak for 2 to 4 minutes per side (depending on thickness) until well browned, then rest for 5 minutes.
4. Slice the tomatoes and avocado. Fluff the rice, then divide between two bowls and top with the tomatoes and avocado. Slice the steak against the grain, add to the bowls, and spoon chimichurri over the top.

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