This Easter is going to be a strange one. The weather is cooperating for once, it’s supposed to be nice for the majority of the long weekend and we cannot do anything about it. To make everyone feel a little better about lockdown over Easter, we offer this delicious grilled steak with herby brown rice recipe.
Don’t forget, The Stone Grill is still delivering food to FY2 and FY5 postcodes if you prefer to have someone do the hard work for you!
Otherwise, check out this grilled steak with herby brown rice recipe. It’s a modified Jamie Oliver recipe that I have been playing around with. I like it and I hope you do too!
- 1 red pepper
- 150g brown rice
- ½ bunch of fresh parsley
- 3 spring onions
- 2 x 125g sirloin or flank steak
- olive oil
- 25g shelled pistachios
- olive oil
- 1 lemon
- 2 tablespoons natural yoghurt
- 30g feta cheese
- Char the pepper over a gas hob or barbecue until it is fully charred. Allow to cool.
- Cook the rice until done and drain if not using a rice cooker.
- Finely chop the spring onions and parsley and add them to the cooked rice along with a tablespoon of olive oil and seasoning. Grate the lemon and squeeze half over the rice. Combine and place on a serving plate.
- Place the steak into a freezer bag or cover on a board and tenderise until it’s around 1cm thick. Season with some olive oil and salt and pepper.
- Toast the shelled pistachios in a dry pan over a high heat until golden and chop roughly.
- Add the steak to the same hot pan and cook until medium, around 3 minutes on each side.
- Skin the pepper, deseed, slice and set aside.
- Add the yoghurt and another squeeze of lemon juice to the rice.
- Rest the steak and then cut into fine slices. Combine the steak with the pepper and plate on top of the rice.
- Add the pistachios as garnish to the steak and crumble feta over to finish.
- Serve with the remaining yoghurt.
This recipe is light, very tasty and has a lovely zing from the lemon which is tempered by the steak and yoghurt. If you wanted to spice it up, you could also char some large chillies along with the peppers and slice those, adding to the spring onions. I tried it and it was lovely!