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Griddled steak & peppers
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Total Time:
30 minutes
Beef and pomegranates are rich in B vitamins, supporting metabolism, nervous system, immunity, and reducing fatigue.
Ingredients:
  • 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
  • 25 g shelled unsalted pistachios
  • 200 g roasted peeled red peppers in brine
  • 1 x 200 g quality fillet steak preferably 3cm thick
  • 10 g feta cheese
Instructions:
  • Prepare the rice according to the package instructions, then transfer to a bowl. Chop the mint and parsley leaves finely, along with the tender stalks. Slice the spring onions thinly, and mix them into the rice with the herbs, lemon zest and juice, 1 tablespoon of oil, and a pinch of black pepper. Hold the pomegranate half with the cut side down, gently tap the back to release the seeds, add most of them to the rice, then season to taste. Toast the pistachios on a hot griddle pan until golden, crush them, and mix most of them into the rice. Grease the griddle bars lightly with oil. Grill the peppers on both sides, then set aside on a plate. Season the steak with oil, salt, and pepper, then grill for 2 to 3 minutes on each side for a medium-rare cook. Allow the steak to rest on the peppers for a couple of minutes while serving the rice on a platter. Slice the steak and peppers, toss in the juices, and place them on the platter. Top with crumbled feta, remaining pomegranate seeds, and pistachios before serving.

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