Seared Steak with Fresh Pepper Pilaf

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15 min


4 servings

* PLUS Cooking time: 30 minutes
Seared Steak with Fresh Pepper Pilaf

Grill up some steak on the stove-top or barbeque and serve it with this easy and tasty fresh bell pepper pilaf for a great gluten-free weeknight meal.


  • 2 striploin steaks , (1/2 to 3/4-in. thick)
  • 1 tbsp olive oil
  • 1 tsp garlic , chopped
  • 1 tsp thyme , chopped
  • salt
  • black pepper
  • 3 tbsp red wine vinegar
  • 1 cup unsweetened apple juice
  • 2 tsp grainy mustard
  • 2 tbsp unsalted butter

For Pilaf

  • 4 tsp olive oil , divided
  • 1/2 cup white onion , chopped
  • 1 tbsp garlic , chopped
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 2 sprigs thyme
  • 1 cup basmati rice
  • 1/2 cup red sweet pepper , finely chopped
  • 1/2 cup yellow sweet pepper , finely chopped
  • 2 tbsp parsley , chopped


  • Drizzle steaks with olive oil; sprinkle with garlic, thyme, salt and pepper, and use your hands to run the flavourings into the meat. Set aside.
  • Start the pilaf: Heat 3 tsp olive oil in the saucepan over medium heat. Add onions and saute 2 minutes or until softened. Add garlic and saute 30 seconds or until fragrant. Add water, salt and thyme; bring to a boil. Add rice and stir to combine; cover. Reduce heat to low and simmer 15 minutes or until rice has absorbed water and is cooked through. Let stand 5 minutes. Fluff with a fork and discard thyme stems. Combine red and yellow peppers with parsley; drizzle with 1 tsp olive oil, season with salt to taste and fold into rice.
  • Heat a frying pan (ideally cast iron) over high heat. Add steak and cook 3 to 4 minutes on each side, or until cooked to desired degree or doneness. Transfer steak to a cutting board.
  • Return pan to stove on high heat. Add vinegar and coil for 30 seconds or until reduced by half. Add juice and let boil for 3 minutes or until thick enough to coat a spoon. Add butter and mustard; stir until melted and combined. Slice steak and serve over rice with sauce.

Nutrition (per serving)

  • Calories
  • 649,
  • Protein
  • 38 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 32 g,
  • Sodium
  • 416 mg.