Grilled steak with herby brown rice
Sweet charred peppers & feta
40 mins
Not Too Tricky
serves 2
About the recipe
Blackening peppers over a flame or under the grill is a brilliant way to inject some delicious smoky, sweet flavours into your dish. Steaming them in a covered bowl is super important, too – it’ll help loosen the skins, which will make peeling them a lot easier. Sliced up and tossed through the grilled steak and its juices, then served with herby rice make this a brilliant, flavour-packed dinner. Plus, store cupboard staple, brown rice, contains a bumper source of vitamins and minerals, including selenium for efficient immune system function.
Ingredients
1 red pepper
150g brown basmati rice
½ a bunch of fresh flat-leaf parsley (15g)
3 spring onions
2 x 125g flank steak
olive oil
25g shelled unsalted pistachios
extra virgin olive oil
1 lemon
2 tablespoons fat-free natural yoghurt
30g feta cheese
Method
- Place the pepper over the flame on your hob or under a hot grill and char for 15 minutes, or until blackened and blistered all over, turning occasionally.
- Cook the rice in boiling salted water according to the packet instructions, then drain. Return to the pan and keep covered until needed.
- Once charred, place the pepper in a bowl, cover and leave to steam for 10 minutes, then leave to cool.
- Pick and finely chop the parsley leaves, then trim and finely slice the spring onions.
- Place the steak onto a board, cover with clingfilm, then bash with a rolling pin until 1cm thick.
- Discard the clingfilm, drizzle over a little olive oil, season well with sea salt and black pepper, then massage into the meat.
- Rub the skin off the pepper, then halve, deseed and tear the flesh into strips, placing on a plate as you go.
- Place a large non-stick frying pan over a high heat, scatter in the pistachios and toast until golden, then roughly chop. Return the pan to the heat.
- Place the steak into the hot pan, and cook for 6 minutes, or until browned but still pink in the middle, turning regularly.
- Stir the parsley and spring onions through the rice with 1 tablespoon of extra virgin olive oil and a pinch of pepper. Finely grate in the lemon zest and squeeze over half the juice, then pile onto plates.
- Mix the yoghurt with a squeeze of lemon juice, then season to taste.
- Rest the steak for 3 minutes, then finely slice and toss with the pepper. Place on top of the rice, crumble over feta, scatter with pistachios, and serve with yoghurt.
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