Grilled beef and mushroom salad

Method

1. Heat a small, heavy-based frying pan over medium heat, add the rice then toast, shaking the pan often, for about 8 minutes or until golden. Cool, then transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle. Set aside.
2. Heat a chargrill pan or barbecue to high. Brush the steak with oil, season well with sea salt and freshly ground black pepper and cook for 4 minutes on each side, depending on thickness, or until medium–rare. Transfer the meat to a plate and rest for 10–15 minutes.
3. Drizzle the mushrooms with oil then grill, in batches, for 6 minutes, turning once, or until softened and lightly charred.
4. Meanwhile, for the dressing, combine all the ingredients in a large bowl and stir until the sugar has dissolved.
5. Thinly slice the steak, reserving any juices that have collected.
6. Add the mushrooms and meat to the dressing in the bowl with the onion, any reserved juices, the mint and coriander. Toss to combine well then serve immediately with the lime cheeks.