Veal steaks

Method

1. Start by seasoning the veal steaks with flor de sal and freshly ground black pepper. Let them rest for about 10 minutes at room temperature.
2. While the steaks rest, cook the long-grain rice. In a pan, put the rice, twice its volume of water (400 ml for 200 g of rice), a drizzle of olive oil and a pinch of salt. Bring to the boil, then turn the heat right down, cover and cook for 12-15 minutes, or until the water is absorbed.
3. Drain and rinse the tinned black beans. Warm them in a small covered pan with a pinch of salt and pepper, 5 minutes over low heat, stirring now and then, just to heat through without breaking the beans.
4. In a large heavy frying pan, heat a drizzle of olive oil over medium-high heat. Once it is really hot, add the veal steaks.
5. Cook the steaks for 3-4 minutes per side for medium-rare, or adjust to your taste. A thicker steak may need a little longer.
6. While the steaks cook, shred the lettuce and dress it with olive oil, vinegar, salt and pepper.
7. Take the steaks out of the pan and let them rest on a board for 5 minutes, covered with foil. This lets the juices redistribute for a juicier steak.
8. Serve the veal steaks straight away, with the rice, the black beans and the lettuce salad.