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Steak with carrot & chickpea pilaf
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your Monday steak dinner with a flavorful Middle Eastern rice bowl loaded with veggies, nuts, and dried fruit.
Ingredients:
  • 1 brown onion, coarsely chopped
  • 2 carrots, peeled, cut into 1cm pieces
  • 1 1/2 tsp ground allspice
  • 55g (1/3 cup) currants
  • 250g (1 1/4 cups) white long-grain rice
  • 500ml (2 cups) water
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 small bunch fresh dill, chopped
  • 60g (1/2 cup) walnut pieces
  • 8 (about 385g) beef sizzle steaks
  • 100g fetta, crumbled
Instructions:
  • In a saucepan, heat half the oil over medium-high heat. Sauté the onion, carrot, and garlic for 3-4 minutes until softened. Add allspice, currants, rice, and water. Simmer covered on low for 12 minutes until liquid is absorbed and rice is almost tender. Mix in chickpeas. Season with salt and pepper. Allow to stand covered for 10 minutes. Stir in dill and walnuts before serving.
  • Heat the remaining oil in a large frying pan over medium-high heat. Season steaks with salt and pepper and cook half of them for 1-2 minutes on each side until cooked through. Transfer to a plate, cover with foil to keep warm, and repeat with the remaining steaks.
  • Separate the rice mixture and steak onto individual serving plates, then sprinkle with the feta cheese.

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