Smokey bean and beef burrito bowl

Combine paprika, cumin, chilli powder and sugar. Rub the spice mixture
evenly over both sides of the rump steak and spray lightly with olive oil.
Preheat a chargrill pan or barbeque hot plate to medium-high.

Grill steaks for 2-3 minutes each side, or until cooked to your liking.
Transfer to a plate and rest for 5 minutes. Thinly slice.

Combine the white cabbage, red cabbage, carrots and coriander in a large
bowl.

Divide the slaw, red kidney beans, cherry tomatoes, cucumber, beef and
avocado between the serving bowls. Place a dollop of yoghurt.