Steak with Carrot & Chickpea Pilaf

Serves: 4

Ingredients

2 tbs olive oil
1 brown onion, coarsely chopped
2 carrots, peeled, cut into 1cm pieces
2 garlic cloves, finely chopped
1 ½ tsp ground allspice
55g (⅓ cup) currants
250g (1 ¼ cups) long-grain rice
500ml (2 cups) water
1 x 400g can chickpeas, rinsed, drained
1 small bunch fresh dill, chopped
60g (½ cup) walnut pieces
8 (about 385g) Beef sizzle steaks
100g feta, crumbled

Method

1. Heat half the oil in a saucepan over medium-high heat. Cook the onion, carrot and garlic, stirring, for 3-4 minutes or until soft. Add the allspice, currants, rice and water. Reduce heat to low. Cover and cook for 12 minutes or until the liquid is absorbed and the rice is almost tender. Stir in the chickpeas. Season with salt and pepper. Set aside, covered, for 10 minutes to stand. Stir in the dill and walnuts.
2. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Season steaks with salt and pepper. Cook half the steaks for 1-2 minutes on each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining steaks.
3. Divide rice mixture and steak among serving plates. Top with the feta.

Tips

 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.