Steak, Pepper and Rice Bowl with Lime Yogurt Sauce

Instructions

1. Rinse the rice in a sieve until the water runs mostly clear. Put it in a saucepan with the water and 1/4 teaspoon of salt, bring to a boil, then cover and cook on the lowest heat for 12 minutes. Leave covered for 10 minutes, then fluff with a fork.
2. Mix the paprika, cumin, garlic powder and 1/2 teaspoon of salt and rub the mixture over the steak. Let it stand at room temperature for 20 minutes.
3. Heat 1 tablespoon of the oil in a large heavy skillet over high heat. Cook the steak for 4 to 5 minutes per side, until deeply browned and the center reaches 63°C (145°F). Move it to a board and rest for 10 minutes.
4. In the same pan, add the remaining oil, the peppers and the onion. Cook over medium-high heat for 6 to 8 minutes, stirring now and then, until soft with charred edges. Season with a pinch of salt.
5. Stir together the yogurt, lime zest, lime juice, garlic, cilantro and 1/4 teaspoon of salt.
6. Slice the steak thinly across the grain. Divide the rice among four bowls, top with the peppers, steak and avocado, and spoon over the yogurt sauce.

Tips

• Slicing across the grain shortens the muscle fibers, so every slice is tender. Look for the lines running along the meat and cut at right angles to them.
• Chicken thighs work the same way, cooked until they reach 74°C (165°F). Use brown rice if you like, but start it 25 minutes earlier.