Beef Steak with a Spicy Crust Served on Red Chilli 'Risotto'

Seared spicy rump steak served over a flavorful tomato and red wine rice 'risotto' garnished with fresh coriander.

Estimated Nutrition

	Per Serving	Total
Calories	985.4 kcals	985.4 kcals
Carbohydrates	105.2 grams	105.2 grams
Fat	38.6 grams	38.6 grams
Protein	37.8 grams	37.8 grams

Cook Time

25 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
pinch

Sugar

GrainsCereals

100
g

Long Grain Rice

Liquids

50
ml

Red Wine

Meat

100
g

Rump Steak

NutsSeeds

1
pinch

Salt

To taste

1
pinch

Black Pepper

Freshly ground, to taste

1
clove

Garlic

Chopped

0.5
tsp

Chilli Powder

1
clove

Garlic

Crushed

1
tsp

Paprika

15
ml

Coriander

Fresh, chopped

OilsFats

15
ml

Olive Oil

For the steak paste

15
ml

Olive Oil

For the frying pan

Vegetables

0.5
piece

Onion

Finely chopped

200
g

Plum Tomatoes

Canned, chopped

Steps

Season the beef with salt and pepper.
Grind garlic, chilli powder, and olive oil into a paste and rub onto the beef.
Cook the steak in a hot chargrill pan for 4-5 minutes per side.
Remove the steak from the pan and let it rest.
Boil the rice in salted water for 10-11 minutes, then drain.
Soften onion and garlic in oil for 3-4 minutes.
Stir in the paprika and sugar.
Simmer with red wine, then add tomatoes and seasoning.
Mix the rice into the sauce and simmer for 4-5 minutes.
Serve the steak on top of the risotto garnished with coriander.