Rump Steak Buddha Bowls

For the Buddha Bowls:

3 medium potatoes, cubed
500g Food Lover’s Signature rump steak
500ml (2 cups) cooked brown rice
½ can Food Lover’s Signature whole kernel corn
2 medium carrots, sliced into strips
½ cucumber, sliced into strips
250ml (1 cup) shredded cabbage
Olive oil
Salt and pepper, to taste

For the chilli dressing:

60ml (1/4 cup) olive oil
15ml (1 Tbsp) lemon juice
10ml (1 tsp) chilli flakes
Salt and pepper, to taste

The potatoes

Pre-heat your oven to 180°C and bake the potato cubes for about 30 minutes, or until golden brown and crispy.

The Steak

Heat a griddle or frying pan over high heat, season the rump steak with salt and pepper, to taste, and rub with a dash of olive oil.
Fry the steak for about 4 minutes per side if you prefer a medium rare steak (or to your preference).
Remove the steak from the heat and allow it to rest for about 10 minutes.
Slice the steak into strips and set aside until you are ready to assemble the bowls.

To assemble the bowls:

Dish about 125ml (½ cup) of rice into each bowl, then top the rice with the crispy potato cubes, rump steak slices, corn, carrots, cucumber, and shredded red cabbage. Season to taste.

For the chilli dressing:

Combine all ingredients and dress the bowl with the dressing.