Steak with Carrot & Chickpea Pilaf

Steak with Carrot & Chickpea Pilaf

 

Serves: 4

Ingredients

Blue Triangle 2 tbs olive oil
Blue Triangle 1 brown onion, coarsely chopped
Blue Triangle 2 carrots, peeled, cut into 1cm pieces
Blue Triangle 2 garlic cloves, finely chopped
Blue Triangle 1 ½ tsp ground allspice
Blue Triangle 55g (⅓ cup) currants
Blue Triangle 250g (1 ¼ cups) long-grain rice
Blue Triangle 500ml (2 cups) water
Blue Triangle 1 x 400g can chickpeas, rinsed, drained
Blue Triangle 1 small bunch fresh dill, chopped
Blue Triangle 60g (½ cup) walnut pieces
Blue Triangle 8 (about 385g) Beef sizzle steaks
Blue Triangle 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 beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

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

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

Good food is an essential part of a luxury experience when it comes to food and using Cape Grim Beef in our menus complete the meaning of luxuries and a good choice of on top quality fresh products that we’re able to source all year round. Cape Grim Beef products are one of the most important parts to delight our guests.

Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

Restaurants & Retailers

Aubergine, 18 Barker Street, Griffith, ACT

Aubergine, 18 Barker Street, Griffith, ACT

Grass Roots Urban Butchery

Grass Roots Urban Butchery

The European 161 Spring St Melbourne

The European
161 Spring St
Melbourne

Paringa Estate Mornington Peninsula

Paringa Estate
Mornington Peninsula

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

Our Farmers

Charles Henry Rothwell

G231

Andrew Kay

Andrew Kay

Jamie Oliver

Jamie Oliver

Jackie Marshall

Jackie Marshall

Paul Saward

Paul Saward
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour