Seared Steak with Fresh Pepper Pilaf
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* PLUS Cooking time: 30 minutes
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.
Ingredients
-
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
Instructions
- 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.