Griddled steak & peppers

Name: Griddled steak & peppers
Total time: 30 min
Yield: 2
Ingredients: 150 g brown rice; ½ a bunch of fresh mint (15g); 1 bunch of fresh flat-leaf parsley (30g); 2 spring onions; 1 lemon; extra virgin olive oil; ½ a pomegranate; 25 g shelled unsalted pistachios; 200 g roasted peeled red peppers in brine; 1 x 200 g quality fillet steak preferably 3cm thick; 10 g feta cheese

Herby jewelled tabbouleh rice

Gluten-freegf

“Both beef and pomegranates contain lots of B vitamins, which boost our metabolism and our nervous and immune system functions, as well as helping us feel less tired. ”

Serves 2

Cooks In30 minutes

DifficultyNot too tricky

Everyday Super Food Beef

Nutrition per serving

Calories 597 30%
Fat 22g 31%
Saturates 5g 25%
Sugars 7.7g 9%
Salt 0.9g 15%
Protein 33.7g 67%
Carbs 69.7g 27%
Fibre 4.1g -

Of an adult's reference intake

Everyday Super Food

By Jamie Oliver

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Ingredients

150 g brown rice
½ a bunch of fresh mint , (15g)
1 bunch of fresh flat-leaf parsley , (30g)
2 spring onions
1 lemon
extra virgin olive oil
½ a pomegranate
25 g shelled unsalted pistachios
200 g roasted peeled red peppers in brine
1 x 200 g quality fillet steak , preferably 3cm thick
10 g feta cheese

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Everyday Super Food

By Jamie Oliver

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Method

Cook the rice according to the packet instructions, then drain and put into a bowl.
Pick and finely chop the mint and parsley leaves, including any tender stalks. Trim and finely slice the spring onions, then stir through the rice with the herbs, the lemon zest and juice, 1 tablespoon of oil and a pinch of black pepper.
Holding the pomegranate half cut side down in your fingers, bash the back of it so the seeds tumble out, stir most of them through the rice, then taste and season to perfection.
Preheat a griddle pan on a high heat, lightly toasting the pistachios while it heats up. Once golden, crush them in a pestle and mortar and stir most of them through the rice.
Use a ball of kitchen paper to carefully rub the griddle bars with a little oil. Drain the peppers, open them out and grill on both sides, then remove to a plate.
Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking.
Rest the steak for a couple of minutes on top of the peppers while you pile the rice on a platter.
Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta. Scatter over the rest of the pomegranate seeds and pistachios, then serve.