Cook the rice according to the instructions on the packet. Drain and stir through the chopped herbs and spring onions along with the lemon juice and half the olive oil. Season.
Heat a griddle pan over a high heat with ½ tbsp of the oil. Add the red pepper and cook for 10 minutes, turning occasionally, until charred and softened.
Brush the remaining ½ tbsp olive oil over the steaks, then cook on a hot griddle pan for 3-4 minutes each side. Set aside to rest.
Stir the feta, rocket and pomegranate seeds through the rice salad, reserving some to garnish. Slice the steak into strips, then serve on top of the rice salad along with the roasted peppers.