Steak with Carrot & Chickpea Pilaf

Steak with Carrot & Chickpea Pilaf


Serves: 4


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



  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.



 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.

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Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

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