Grilled Steak with Herby Brown Rice Recipe

This Grilled Steak with Herby Brown Rice is a fresh and flavorful dish, featuring tender flank steak, charred red pepper, and zesty brown rice mixed with parsley and spring onions. Topped with feta and pistachios, it’s a vibrant meal ready in about 40 minutes.

Grilled Steak with Herby Brown Rice Recipe Ingredients

• 1 red pepper
• 150 g brown basmati rice
• ½ bunch fresh flat-leaf parsley (15 g)
• 3 spring onions
• 2 x 125 g flank steak
• Olive oil
• 25 g shelled unsalted pistachios
• Extra virgin olive oil
• 1 lemon
• 2 Tbsp. fat-free natural yoghurt
• 30 g feta cheese

How To Make Grilled Steak with Herby Brown Rice

1. Char the Pepper: Place the red pepper over an open flame on a gas hob or under a hot grill. Char for 15 minutes, turning occasionally, until blackened and blistered. Place in a bowl, cover, and steam for 10 minutes. Let cool, then rub off the skin, halve, deseed, and tear into strips. Set on a plate.
2. Cook the Rice: Cook brown basmati rice in boiling salted water according to packet instructions (typically 25 minutes). Drain, return to the pan, cover, and set aside.
3. Prepare the Herbs: Pick and finely chop parsley leaves. Trim and finely slice spring onions.
4. Prepare the Steak: Place flank steaks on a board, cover with clingfilm, and bash with a rolling pin until 1 cm thick. Remove clingfilm, drizzle with olive oil, season with sea salt and black pepper, and massage the seasoning into the meat.
5. Toast Pistachios: Heat a large non-stick frying pan over high heat. Scatter in pistachios and toast until golden, about 2–3 minutes. Remove and roughly chop.
6. Cook the Steak: In the same hot pan, cook the steaks for 6 minutes, turning regularly, until browned but still pink in the middle (medium-rare). Rest for 3 minutes, then finely slice.
7. Flavor the Rice: Stir parsley, spring onions, 1 tablespoon extra virgin olive oil, and a pinch of black pepper through the rice. Finely grate in the lemon zest and squeeze in half the lemon juice.
8. Prepare the Yoghurt: Mix yoghurt with a squeeze of lemon juice and season to taste.
9. Serve: Pile the rice onto plates. Toss sliced steak with the charred pepper strips and place on top of the rice. Crumble over feta, scatter with pistachios, and serve with a dollop of seasoned yoghurt.

Recipe Tips

• How do I know the steak is cooked? For medium-rare, the steak should feel slightly springy and reach an internal temperature of 55–60°C/130–140°F. Cook longer for medium or well-done.
• Why char the pepper? Charring adds a smoky, sweet flavor and tender texture that complements the steak and rice.
• Can I make this ahead? Cook the rice and char the pepper up to a day ahead, storing separately in the fridge. Cook the steak fresh for the best flavor and texture.
• What if I don’t have a gas hob or grill? Roast the pepper in a 200°C/400°F oven for 20–25 minutes until soft and slightly charred, then peel.

What To Serve With Grilled Steak with Herby Brown Rice

This vibrant dish pairs wonderfully with:

• A side of grilled asparagus or zucchini for extra vegetables
• A crisp green salad with a lemon vinaigrette
• A glass of light red wine, like Pinot Noir, or iced tea

How To Store Grilled Steak with Herby Brown Rice

Refrigerate: Store cooked steak, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a pan or microwave to avoid overcooking.
Freeze: Freeze cooked steak and rice separately in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating. Avoid freezing yoghurt and feta.

Grilled Steak with Herby Brown Rice Nutrition Facts

Serving: 1 portion (1/2 of recipe)

• Calories: ~550 kcal
• Carbohydrates: ~60g
• Protein: ~35g
• Fat: ~20g
• Saturated Fat: ~6g
• Sugar: ~10g
• Fiber: ~6g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Recipes:

• Sizzling Steak Stir-fry Recipe
• Griddled Steak & Peppers Recipe
• Jamie’s Flash Steak Recipe