Today’s recipe is one that I discovered through Instagram, when someone that I follow posted a delicious looking snap of Jamie’s Griddled Steak recipe.
So, in the name of sharing yummy recipes with you lovely lot, I gave it a go. The result was tantalising tasty, and in the most part it was pretty easy to put together. I certainly plan to add this to my midweek meal repertoire, and I think you probably will too when you have given it a whirl…
- 150 g brown rice
- ½ a bunch of fresh mint , (15g)
- 1 bunch of fresh flat-leaf parsley , (30g)
- 2 spring onions
- 1 lemon
- extra virgin olive oil
- ½ a pomegranate (or pot of pomegranate seeds)
- 25 g shelled unsalted pistachios
- 200 g roasted peeled red peppers in brine (I used Peppadew Mild Piquante Peppers)
- 1 x 200 g quality fillet steak , preferably 3cm thick
- 10 g feta cheese
method (serves 2, 30 minutes)
Cook the rice according to the packet instructions, then drain and put into a bowl (The brown rice I bought just needed rinsing and then cooking for about 25 minutes, but always best to check the packet first).
Pick and finely chop the mint and parsley leaves. Trim and finely slice the spring onions, then stir through the rice with the herbs, the lemon zest and juice, 1 tablespoon of oil and a pinch of black pepper.
Holding the pomegranate half cut side down in your fingers, bash the back of it so the seeds tumble out, stir most of them through the rice, then taste and season to perfection. I found this part the most stressful of all of the preparation. Pomegranate juice went everywhere. In future I will definitely pick up a packet of pomegranate seeds instead.
Preheat a griddle pan on a high heat, lightly toasting the pistachios while it heats up. Once golden, crush them in a pestle and mortar and stir most of them through the rice.
Use a ball of kitchen paper to carefully rub the griddle bars with a little oil.
Drain the peppers, open them out and grill on both sides, then remove to a plate. I mentioned above that I actually used Peppadew Mild Piquante Peppers for this bit, they worked really well because although they were mild, they added a bit of an extra kick.
Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking.
Rest the steak for a couple of minutes on top of the peppers while you dish out the rice.
Toss the steak and peppers in the resting juices, slice up the steak, add both to your plates and crumble over the feta (you can see we like a lot of feta, you don’t have to go quite this wild).
Scatter over the rest of the pomegranate seeds and pistachios, then serve.
And voila – that’s a plate of utter deliciousness for you right there!