Seared Steak with Fresh Pepper Pilaf

  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 servings
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


  • 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)

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

This article was originally published on Apr 01, 2012