Veal steaks with rice and black beans

Method

1. Season the veal steaks with half the salt and all the pepper. Bring 400 ml of water to the boil with half the remaining salt. Add the long grain rice, cover and cook over low heat for 12 to 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
2. Drain and weigh 200 g of canned black beans. Heat in a saucepan with 50 ml of water over low heat for 3 to 5 minutes.
3. Heat 10 ml of olive oil in a frying pan. Cook the steaks, about 1.5 cm thick, for 3 to 4 minutes per side until the centres reach 63 °C. Rest for 3 minutes.
4. Wash and dry the lettuce, cut into strips and dress with the remaining 10 ml of olive oil, vinegar and reserved salt. Serve with the steaks, rice and beans.