Aussie Picanha with Feijao Preto by Cidalia Andrade, Head Chef at The White Haus, London - The Chefs

Ingredients

• 1 1/2 kg picanha
• 3 tbsp oil
• 2 banana shallots or 1 medium onion (sliced)
• 3 plum tomatoes (sliced)
• 1 red chilli (diced)
• 1 green chilli (diced)
• 125ml /10fl oz white wine
• 2 tbsp tomato purée
• 4-5 sprigs fresh thyme
• 1 bay leaf
• 1 bunch coriander
• 1 chive
• Lime juice to taste
• Sea salt
• freshly ground black pepper
• 1kg rice
• 3tins black beans
• 1 Heritage cabbage
• 1 orange
• 1 plantain
• 50g chorizo
• 50g bacon lardons