For the beef, season the meat with salt and freshly ground black pepper. Grind the garlic, chilli powder and olive oil to a paste in a pestle and mortar and rub this onto the beef.
Heat a chargrill pan over a medium heat. Add the seasoned steak and cook for 4-5 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest.
For the red chilli 'risotto', cook the rice in boiling salted water for 10-11 minutes, or until tender. Drain and set aside.
Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 3-4 minutes to soften. Add the paprika and sugar and stir well.
Add the red wine, turn up the heat slightly until the mixture is simmering, then add the tomatoes, salt and freshly ground black pepper.
Stir the cooked rice into the tomato sauce. Bring the risotto to a gentle simmer and heat through for 4-5 minutes.
To serve, spoon a helping of risotto onto a serving plate, place the steak on top, and garnish with the coriander.