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Grilled steak with herby brown rice
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Total Time:
40 minutes
Fire-roasted peppers add smoky sweetness. Steaming helps peel easily. Toss with steak and herby rice for a flavorful meal rich in vitamins and minerals.
Ingredients:
  • 1 red pepper
  • 150 g brown basmati rice
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 3 spring onions
  • 2 x 125 g flank steak
  • olive oil
  • 25 g shelled pistachios
  • extra virgin olive oil
  • 1 lemon
  • 2 tablespoons fat-free natural yoghurt
  • 30 g feta cheese
Instructions:
  • - Char the pepper over a flame or under a hot grill until blackened and blistered all over, turning occasionally, for about 15 minutes. Let it steam covered in a bowl for 10 minutes, then let it cool, remove skin, deseed, and tear into strips. - Cook rice in boiling salted water following packet instructions, then drain and keep covered in the pan until needed. Mix in chopped parsley leaves, sliced spring onions, 1 tbsp. of olive oil, lemon zest, and juice. Season with pepper. - Place steak on a board, cover with clingfilm, and bash with a rolling pin to 1cm thick. Remove clingfilm, drizzle with olive oil, season with salt and pepper, then cook in a hot non-stick pan for about 6 minutes until browned but still pink inside. Rest for 3 minutes before thinly slicing. - Toast pistachios in the same pan until golden, roughly chop, then set aside. Serve the sliced steak with the pepper strips on a bed of rice, topped with crumbled feta and pistachios. Serve with yoghurt mixed with lemon juice.

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