Wash the rice in a sieve and add to a saucepan. In a jug, mix the coconut milk, water, salt and pepper. Pour this onto the rice, stir once and bring up to a simmer. Lower the heat and cook for 20 minutes, keeping an eye on it. If it dries out add a splash of water.

As soon as the rice is on, cook your steaks. Put a frying pan on a high heat. Dear the steak on high for 2 minutes each side, then turn the heat down and cook for another two minutes each side or until the steak is done to your liking.

Set the steaks aside on a plate to rest - don’t clean the frying pan keep any reserved juices. When the rice is cooked turn the heat off and let it sit while you finish the steak.

Add any remaining marinade to the pan you cooked the steak in. Turn up the heat and add the coconut milk and a splash of water. We just want to make a small amount of pan sauce for the steak.

Pop the steak back in the pan, turn it over in the sauce then take it out into a chopping board and slice it.

Serve the rice topped with the steak, chopped spring onion and sesame seeds. I also added a drizzle of sweet chilli sauce.