Recipe for tender Chilli Steak served on a bed of basmati rice with pineapple and fresh coriander leaves
4 sirloin steaks
2 tsp chilli powder
1 lime – zest & cut into wedges
100g pineapples pieces
10g fresh coriander – chopped finely
1 cup basmati rice
salt & pepper (from your pantry)
olive oil (from your pantry)
butter (from your pantry)
tin foil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 10 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Steak: Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with chilli powder, lime zest, olive oil and season generously with salt and pepper. Place steaks in the hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or forks). Steaks should not overlap. In the last minute of cooking melt the butter in the pan and spoon the melted butter over the steak. When done, remove and set aside on a plate covered with tin foil to rest for about 5-10 minutes.
Hawaiian Rice: In a medium-sized bowl toss pineapple with the coriander leaves and rice.
Serve: Thinly slice the steaks and serve with rice. Garnish with lime wedges.
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